Home/Recipes/Tempeh and Root Vegetable Stew

Tempeh and Root Vegetable Stew

Name: Tempeh and Root Vegetable Stew
Total time: 1 h
Yield: Serves 4
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

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.

Special Diets:

Dairy-Free

Vegetarian

High-Fiber

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

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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:

Per serving: 300 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 830mg sodium, 38g carbohydrates (5g dietary fiber, 14g sugar), 14g 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

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.