French Tempeh Stew
Forget about bland or mushy stews, this French Tempeh Stew is something else. Made with our high-protein Mediterranean Pieces, it's the perfect dish for when you crave something hearty and warming.
Recipe adapted from Family style Food
90 min
Serves:
4
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ingredients
- 2 x 180g Mediterranean Tempeh Pieces
- 3 tablespoons (45 g) olive oil
- 2-3 shallots, finely chopped (1 cup)
- 4 whole garlic cloves, crushed
- 1 tablespoon (15 g) tomato paste
- 3 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups (375 ml) hearty dry red wine, such as syrah, merlot or Cotes-du-Rhone
- 1-2 cups (250-500 ml) vegetable broth
- 2 bay leaves and 4 sprigs each thyme and rosemary
- 1kg cooking potatoes, peeled and finely chopped
- 2 leeks, chopped
- 2 stalks celery, chopped
- ¼ cup chopped fresh parsley
- 100ml milk of your choice
- 50g butter, melted
- 1 sprig of rosemary, finely chopped
instructions
- Heat 2 tbsps of olive oil in a large frying pan over a medium heat.
- Add in the shallots, garlic, tomato paste, salt (1tsp) and pepper and cook for 5 minutes until starting to brown.
- Add the red wine, vegetable broth, bay leaves, thyme and rosemary and bring to the boil.
- Leave to simmer for 45 minutes.
- In a big pot, boil the potatoes until very soft.
- Mash them using a masher or fork and add the milk, butter and 1tsp of salt to form a smooth mash.
- Add in the leeks, celery, parsley and salt (1tsp) to the stew and cook for another 15 minutes until the leeks are soft.
- Heat the remaining 1tbsp of olive oil in a large frying pan over medium heat.
- Add in the Mediterranean Tempeh Pieces and cook for 5 minutes, stirring frequently.
- Serve up the mash, drizzle with the stew and top with the roast bites. Garnish with fresh rosemary.
instructions
- Heat 2 tbsps of olive oil in a large frying pan over a medium heat.
- Add in the shallots, garlic, tomato paste, salt (1tsp) and pepper and cook for 5 minutes until starting to brown.
- Add the red wine, vegetable broth, bay leaves, thyme and rosemary and bring to the boil.
- Leave to simmer for 45 minutes.
- In a big pot, boil the potatoes until very soft.
- Mash them using a masher or fork and add the milk, butter and 1tsp of salt to form a smooth mash.
- Add in the leeks, celery, parsley and salt (1tsp) to the stew and cook for another 15 minutes until the leeks are soft.
- Heat the remaining 1tbsp of olive oil in a large frying pan over medium heat.
- Add in the Mediterranean Tempeh Pieces and cook for 5 minutes, stirring frequently.
- Serve up the mash, drizzle with the stew and top with the roast bites. Garnish with fresh rosemary.
make it with
Mediterranean Tempeh Pieces
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