Tempeh Lentil Stew with Potatoes

Name: Tempeh Lentil Stew with Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: • 1 packet tempeh (8 ounces), simmer for 5 minutes (optional); • 2 tablespoon olive oil or vegetable broth; • 1 tablespoon tamari or soy sauce; • 1 medium yellow onion, diced; • 2 stalks celery, sliced (about ¼ cup); • 2 medium carrots, sliced into ½-inch coins (about 1 cup); • Dash of salt, plus more for seasoning; • 4 cloves garlic, minced; • 1 tablespoon fresh thyme leaves; • 3 cups vegetable broth; • 3 Yukon Gold potatoes, peeled, chopped into ¾-inch pieces; • ½ cup green or brown lentils; • 2 sprigs fresh rosemary; • 2 bay leaves; • 1 can diced tomatoes (14 ounces); • 1 tablespoon vegan Worcestershire sauce vegan (Annie's, Wizard's); • 1 tablespoon tamari or soy sauce; • Freshly ground black pepper to taste

Instructions

Prep:15minCook:35min

This recipe for Tempeh Lentil Stew with Potatoes uses my foolproof method for making tempeh seriously delicious. It's high in plant-based protein, and can be made oil-free. Serve over brown rice.

Updated at: Thu, 17 Aug 2023 09:04:14 GMT