product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Tempeh and Root Vegetable Stew

Serves 4
Time 1 hr
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.
Ingredients
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon tamari
  • 2 cloves garlic, finely chopped
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon honey
  • 4 teaspoons canola oil
  • 1 (8.0-ounce) package tempeh, cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/4-inch slices
  • 1 large Yukon Gold potato, diced
  • 1/2 medium sweet potato, diced
  • 1/2 medium turnip, diced
  • 1 (15.0-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
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley or cilantro
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.

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.

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.
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon tamari
  • 2 cloves garlic, finely chopped
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon honey
  • 4 teaspoons canola oil
  • 1 (8.0-ounce) package tempeh, cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/4-inch slices
  • 1 large Yukon Gold potato, diced
  • 1/2 medium sweet potato, diced
  • 1/2 medium turnip, diced
  • 1 (15.0-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
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley or cilantro
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.