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
Contains: 86g of Supercharged protein
Prep time: 90 min
Serves: 4
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.
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