French Tempeh Stew
This delicious French Tempeh Stew takes a little longer to make but it's definitely worth it. Forget about bland or mushy stews, this plant-based French Tempeh Stew is something else. Made with our Mediterranean Tempeh 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 of dairy-free milk
- 50g vegan 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 dairy-free 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, mixing frequently, until browned.
- 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 dairy-free 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, mixing frequently, until browned.
- 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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