Tempeh and Root Vegetable Stew
4

Serves 4

This hearty stew combines tempeh with carrots, yukon gold potatoes, sweet potatoes and turnips. Choose a mild clover or orange blossom honey to complement the orange citrus flavors in the recipe. Serve with a green salad to complete the meal.

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    Ingredients: 
    • 1/2 cup orange juice
    • 1 tablespoon orange zest
    • 1 teaspoon tamari
    • 2 cloves garlic, finely chopped
    • 2 teaspoons grated ginger
    • 1 tablespoon honey
    • 4 teaspoons canola oil
    • 1 (8 ounce) package tempeh, cut into 1/2-inch cubes
    • 2 medium carrots, cut into 1/4-inch slices
    • 1 cup diced yukon gold potatoes
    • 1 cup diced sweet potatoes
    • 1 cup diced turnips
    • 1 (15 ounce) can diced tomatoes, with their liquid
    • 1 cup vegetable broth
    • 2 whole star anise
    • 1 cinnamon stick
    • 1 tablespoon cornstarch mixed with 2 tablespoons water
    • Salt and pepper to taste
    • 2 tablespoons chopped parsley or cilantro
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    Method: 

    Combine orange juice, zest, tamari, garlic, ginger and honey in a small bowl. Set aside. Heat oil in a Dutch oven over medium high heat. Add tempeh and brown on all sides. Add orange juice mixture to pot and cook until most of the liquid has evaporated. Add carrots, potatoes, sweet potatoes, turnips and tomatoes, then add enough broth to almost cover vegetables. Add star anise and cinnamon and bring to a boil. Reduce heat to low and simmer, covered, until vegetables are tender, about 30 minutes.

    Uncover and increase heat to high. Add cornstarch-water mixture and cook until stew has thickened, 1 to 2 minutes. Season with salt, pepper and additional honey, if desired. Garnish with parsley or cilantro just before serving.

    Nutritional Info: 
    Per Serving:300 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 830mg sodium, 38g carbohydrate (5g dietary fiber, 14g sugar), 14g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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