Southwest Tempeh Stew

Serves 4 to 6
Time 55 min

Tempeh soaks up tons of flavor from the adobo marinade, making it the perfect option for this hearty recipe. Serve this rich stew over rice or your favorite cooked grain or pasta. You can also use it as a filling for vegetarian enchiladas.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    8 ouncestempeh
    1 tablespoonadobo sauce (from a can of chipotles in adobo)
    1 tablespoontamari
    1 1/2 teaspoonsground cumin, divided
    1 tablespoonextra-virgin olive oil
    1red bell pepper, chopped
    1/2 mediumyellow onion, chopped
    6cremini mushrooms, sliced
    1 can (14-ounce)low-sodium diced tomatoes
    3/4 teaspoonchili powder
    1 cupfrozen corn kernels, no need to defrost
    1 can (4-ounce)chopped mild or medium green chiles, (optional)

Exclusively for Prime members in select ZIP codes.

Method

Steam tempeh until cooked through, about 20 minutes, then transfer to a plate.


Mix together adobo, tamari and 3/4 teaspoon of the cumin until it makes a soft paste.


Rub paste into warm tempeh and set aside.


In a large skillet, heat oil over medium high heat.


Add pepper, onion and mushrooms and cook until slightly soft, about 5 minutes.


Cut tempeh into cubes and add to onion mixture along with the remaining 3/4 teaspoon cumin, tomatoes, chili powder, corn, and chiles, if using.


Cook for another 10 to 12 minutes, then ladle into bowls and serve.

Nutritional Info

Serving Size

Calories

210

Total Fat

9g

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

1190mg

Total Carbohydrate

22g

Dietary Fiber

4g

Total Sugars

7g

Protein

11g

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.