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.
Special Diets:
Ingredients
Method
Combine orange zest, juice, 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, about 3 minutes.
Add carrots, potato, sweet potato, turnip 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
Serving Size
Calories
300
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.