Hearty Tempeh and Vegetable Stew
A trendy and nutritious tempeh and vegetable stew, packed with protein and loaded with colorful vegetables, perfect for a healthy and satisfying meal.
15 min
Prep
30 min
Cook
4
Serves
380
Calories
Macros · per serving
32g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 500 g tempeh
- 2 tbsp olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 1 red bell pepper
- 1 zucchini
- 3 clove garlic
- 400 g diced tomatoes
- 4 cup vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- ground black pepper — to taste
- salt — to taste
- 2 tbsp parsley
Instructions
- 1
Dice the tempeh into bite-sized cubes. Finely chop the onion, carrot, celery, red bell pepper, and zucchini. Mince the garlic cloves.
- 2
In a large pot, heat olive oil over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened.
- 3
Add the garlic and cook for 1 minute until fragrant. Stir in the red bell pepper and zucchini, cooking for another 3 minutes.
- 4
Add the diced tempeh and cook for 5 minutes, stirring occasionally to brown slightly.
- 5
Stir in the canned tomatoes, vegetable broth, thyme, oregano, black pepper, and salt. Bring the mixture to a boil, then reduce to a simmer.
- 6
Cover and let it cook for 20 minutes, allowing the flavors to meld together.
- 7
Serve hot, garnished with fresh parsley.
Cook it this week.
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