Tempeh and Vegetable Stew
A hearty and protein-packed tempeh and vegetable stew that's quick to prepare and low in calories.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
30g protein
40g carbs
12g fat
Ingredients
For 4 servings
- 400 g tempeh
- 1 tbsp olive oil
- 1 onion
- 3 clove garlic
- 2 carrot
- 2 stalk celery
- 1 red bell pepper
- 400 g canned diced tomatoes
- 1 liter vegetable broth
- 200 g frozen peas
- salt — to taste
- black pepper — to taste
- 1 tsp dried thyme
- 1 tsp dried basil
Instructions
- 1
Dice the tempeh into small cubes.
- 2
Heat olive oil in a large pot over medium heat.
- 3
Chop the onion, mince the garlic, slice the carrots, and chop the celery and red bell pepper.
- 4
Add onion and garlic to the pot and sauté for 2 minutes until softened.
- 5
Add the carrots, celery, and red bell pepper, sauté for another 3 minutes.
- 6
Stir in the diced tempeh, canned tomatoes with their juice, and vegetable broth.
- 7
Season with salt, black pepper, thyme, and basil. Stir to combine.
- 8
Bring to a boil, then reduce heat to a simmer. Cover and cook for 8 minutes.
- 9
Add the frozen peas, stir, and continue to cook for another 2 minutes.
- 10
Adjust seasoning if necessary and serve hot.
Cook it this week.
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