Hearty Tempeh Vegetable Stew
A nutritious and flavorful tempeh vegetable stew that's quick to prepare, high in protein, and low in calories.
8 min
Prep
12 min
Cook
4
Serves
430
Calories
Macros · per serving
31g protein
45g carbs
15g fat
Ingredients
For 4 servings
- 500 g tempeh
- 2 tbsp olive oil
- 1 onion
- 3 clove garlic
- 2 carrot
- 2 stalk celery
- 1 red bell pepper
- 1 zucchini
- 4 cup vegetable broth
- 2 tbsp tomato paste
- 400 g canned diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt — to taste
- black pepper — to taste
Instructions
- 1
Dice the tempeh into small cubes.
- 2
In a large pot, heat olive oil over medium heat.
- 3
Chop the onion, garlic, carrot, celery, bell pepper, and zucchini.
- 4
Add the onion and garlic to the pot, sauté for 2 minutes until fragrant.
- 5
Add carrot, celery, and bell pepper to the pot, cooking for 4 minutes until slightly softened.
- 6
Stir in the tempeh cubes, zucchini, dried thyme, and oregano, cook for 2 minutes.
- 7
Pour in vegetable broth and canned diced tomatoes with their juice.
- 8
Add tomato paste, stirring well to combine the ingredients.
- 9
Bring the stew to a boil, then reduce heat and simmer for 10 minutes.
- 10
Season with salt and black pepper to taste before serving.
Cook it this week.
NeatEat plans Hearty Tempeh Vegetable Stew — and the rest of your week — around your budget, groceries included.