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:
Ingredients
- 8 ounces tempeh
- 1 tablespoon adobo sauce (from a can of chipotles in adobo)
- 1 tablespoon tamari
- 1 1/2 teaspoon ground cumin, divided
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper, chopped
- 1/2 medium yellow onion, chopped
- 6 cremini mushrooms, sliced
- 1 (14.0-ounce) can low-sodium diced tomatoes
- 3/4 teaspoon chili powder
- 1 cup frozen corn kernels, no need to defrost
- 1 (4.0-ounce) can chopped mild or medium green chiles, (optional)
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:
Per serving: 210 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 1190mg sodium, 22g carbohydrates (4g dietary fiber, 7g sugar), 11g protein.
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.
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Ingredients
- 8 ounces tempeh
- 1 tablespoon adobo sauce (from a can of chipotles in adobo)
- 1 tablespoon tamari
- 1 1/2 teaspoon ground cumin, divided
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper, chopped
- 1/2 medium yellow onion, chopped
- 6 cremini mushrooms, sliced
- 1 (14.0-ounce) can low-sodium diced tomatoes
- 3/4 teaspoon chili powder
- 1 cup frozen corn kernels, no need to defrost
- 1 (4.0-ounce) can chopped mild or medium green chiles, (optional)