Ingredients

The following ingredients have 4 Servings
  • 8 oz tempeh ((cut into cubes))
  • 2 tbsp gluten-free all-purpose flour ((or rice flour or regular all purpose flour))
  • 2 tsp dried rosemary ((or any savory herb like sage. Oregano or marjoram, or a mix is also fine))
  • 2 tsp olive oil ((or any vegetable oil, divided))
  • 1 medium onion ((diced))
  • 1 tbsp garlic ((minced or crushed))
  • 2 medium carrots ((finely chopped))
  • 2 stalks celery ((finely chopped))
  • 2 medium potatoes ((cut into ½-inch chunks))
  • 2 small sweet potatoes ((cut into ½-inch chunks))
  • 8 crimini mushrooms ((sliced))
  • 1 cup dry white wine
  • 1 tbsp tomato paste
  • 2 tbsp liquid aminos ((or soy sauce or tamari))
  • ground black pepper ((to taste))
  • Salt ((to taste))
  • 2 tbsp parsley ((chopped, for garnish))

Instruction

  • Place the cubed tempeh in a bowl with half the herbs, half a teaspoon of ground black pepper and the flour.
  • Toss the tempeh in the flour. Add a sprinkle of water if needed to get the flour to adhere to the tempeh. It's okay if some dry flour is still left in the bowl, this will create a nice roux that will thicken the stew.
  • Heat 1 tsp oil in a large skillet. Add the tempeh cubes and cook, turning them around occasionally, until they start to turn lightly golden. Remove from the skillet and set aside.
  • Add the remaining oil to the skillet. Add the onions, celery and carrots and cook until they begin to soften, about 2-3 minutes. Stir in the garlic and saute another minute.
  • Add the potatoes and sweet potatoes along with the remaining herbs and mix well. Allow the potatoes to cook, covered, for about five minutes, until they begin to get tender.
  • Stir in the mushrooms and the wine and allow the wine to cook out. Stir often.
  • Add tomato paste and 3 cups of water and stir in.
  • Bring to a boil, lower heat, cover, and allow the stew to simmer until the vegetables are cooked, about 5 to 10 minutes.
  • Stir in the tempeh cubes along with the liquid aminos or soy sauce/tamari. Cook five minutes, then turn off the heat.
  • Stir in the tablespoon of butter, if using. Garnish with parsley.
  • Serve hot.