This herby, fragrant vegan tempeh stew, with chunks of flavorful tempeh, carrots, potatoes, sweet potatoes, mushrooms and rosemary, is delicious over a bowl of rice or with a hunk of crusty, buttered bread.
Love a hearty vegan stew? Try my vegan beef stew, vegan Irish stew and vegan chicken and dumplings.
Table of Contents
There is no better way to enjoy the cold weather than with a bowl of piping hot tempeh stew that's fragrant with savory, perennial herbs and packed with succulent vegetables.
This is a surprisingly simple stew, with vegetables and pantry ingredients that you likely already have on hand, and it takes about 30 minutes from scratch to finish. It is also a mostly one-pot dish (you do need a bowl to toss the tempeh), and the only other food you need to serve with it is some rice or crusty bread. All reasons why it's one of my favorite stews to make and eat.
Tempeh is a wonderfully healthy protein to add to stews, especially if you're squeamish about using meat substitutes. It is especially delicious in this stew because I pack into it lots of flavor by tossing it first in seasoned flour and roasting it. This also gives the tempeh a chewy texture on the outside, and makes it really creamy and delicious on the inside.
I used dry herbs in this stew because it's mainly a cooler weather stew, but you can definitely grab any perennial herbs that are still thriving in your backyard and toss them in, including rosemary and sage. They add smoky, delicious flavor, making the tempeh stew even more appetizing.
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Recipe card
Vegan Tempeh Stew
Ingredients
- 8 oz tempeh (cut into cubes)
- 2 tablespoon gluten-free all-purpose flour (or rice flour or regular all purpose flour)
- 2 teaspoon dried rosemary (or any savory herb like sage. Oregano or marjoram, or a mix is also fine)
- 2 teaspoon olive oil (or any vegetable oil, divided)
- 1 medium onion (diced)
- 1 tablespoon garlic (minced or crushed)
- 2 medium carrots (finely chopped)
- 2 stalks celery (finely chopped)
- 2 medium potatoes (cut into ½-inch chunks)
- 2 small sweet potatoes (cut into ½-inch chunks)
- 8 cremini mushrooms or button mushrooms (sliced)
- 1 cup dry white wine
- 1 tablespoon tomato paste
- 2 tablespoon liquid aminos (or soy sauce or tamari)
- ground black pepper (to taste)
- Salt (to taste)
- 2 tablespoon parsley (chopped, for garnish)
Instructions
- Place the cubed tempeh in a bowl with half the herbs, half a teaspoon of ground black pepper and the flour.
- Toss the tempeh in the flour. Add a sprinkle of water if needed to get the flour to adhere to the tempeh. It's okay if some dry flour is still left in the bowl, this will create a nice roux that will thicken the stew.
- Heat 1 teaspoon oil in a large skillet. Add the tempeh cubes and cook, turning them around occasionally, until they start to turn lightly golden. Remove from the skillet and set aside.
- Add the remaining oil to the skillet. Add the onions, celery and carrots and cook until they begin to soften, about 2-3 minutes. Stir in the garlic and saute another minute.
- Add the potatoes and sweet potatoes along with the remaining herbs and mix well. Allow the potatoes to cook, covered, for about five minutes, until they begin to get tender.
- Stir in the mushrooms and the wine and allow the wine to cook out. Stir often.
- Add tomato paste and 3 cups of water and stir in.
- Bring to a boil, lower heat, cover, and allow the stew to simmer until the vegetables are cooked, about 5 to 10 minutes.
- Stir in the tempeh cubes along with the liquid aminos or soy sauce/tamari. Cook five minutes, then turn off the heat.
- Stir in the tablespoon of butter, if using. Garnish with parsley.
- Serve hot.
Notes
- If you'd like to use another protein besides tempeh, tofu would be great in this recipe. Toss in flour and roast, just as you would the tempeh. You can also use beans in this recipe. But if using beans don't roast them first. Stir in cooked or canned beans at the stage where you'd add the roasted tempeh back into the pot.
- Winter squashes would be a nice addition, if you want to replace another veggie. Don't replace the veggies in the aromatic base of onions, carrots and celery, however.
- To make this recipe oil-free, toast the tempeh and flour on a dry, nonstick skillet. Instead of oil to saute the mirepoix of carrots, onions and celery use a tablespoon of water or stock.
- You can thin out this stew to your liking by adding more water.
Nutrition Information
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How to make Tempeh Stew
Tempeh stew FAQs
Tofu would be great in this recipe. Toss in flour and roast, just as you would the tempeh.
You can also use beans in this recipe. But if using beans don't roast them first. Stir in cooked or canned beans at the stage where you'd add the roasted tempeh back into the pot.
Yes, butternut or any winter squash would be really nice in this recipe and would add more seasonal flavor.
Toast the tempeh and flour on a dry, nonstick skillet. Instead of adding oil to saute the mirepoix of carrots, onions and celery use a tablespoon of water or stock.
Make ahead and storage instructions
Like most stews, this one keeps really well for a day or two and even tastes better the next day when the flavors have had time to sit around together and meld. You can store the stew in the refrigerator for up to three days and reheat before serving.
For longer storage freeze the stew in a freezer-safe container. Thaw and reheat before eating.
Carmen Garcia Ruiz says
I'm new to tempeh. Is there a way to make this stew in a slow cooker?
Vaishali Honawar says
Hi, you can brown the tempeh cubes, then add it along with other ingredients to the slow cooker and cook for two to three hours on high. Make sure the veggies have cooked through before serving.