all round goodness

here's a simple recipe for tempeh from Vaishali of 
Holy Cow! Vegan Recipes

she has loads of interesting vegan recipes which i may try to cook up soon enough but keeping it simply vegetarian

Savoury Herbed Tempeh Stew


1 8-oz package of tempeh

2 tbsp all-purpose flour

1 tbsp dried savory herbs like rosemary and thyme

2-3 tsp ground black pepper

Salt to taste

1 tbsp olive oil

1 tbsp vegan butter like Earth Balance

1 cup dry white wine (substituted with water/vegetable stock in my case)

1 tbsp minced garlic

1 large onion, diced

2 medium carrots or 8-10 baby carrots, cut in a 1/2-inch dice

2 stalks celery, cut into 1/2-inch dice

2 medium potatoes, cut into 1/2-inch dice

2 tbsp fresh herbs, chopped (eg. rosemary, sage and marjoram)


Mix the dried herbs, half the pepper, salt and all-purpose flour.

Dredge the tempeh cubes in the flour, shake off any excess flour.

Heat half the oil and vegan butter in a large skillet. Add the tempeh cubes and allow each side to turn golden-brown. Remove from the skillet and reserve.

Add the remaining butter and oil to the skillet. Add the onions, celery, carrots and potatoes and cook until they begin to soften, about 2-3 minutes. Add  any of the flour left over from dredging the tempeh and stir in well.

Add the water/vegetable stock. Allow the water/vegetable stock to evaporate, stirring often, until the vegetables take on a lightly golden hue.

Add pepper, salt to taste and 3 cups of water.

Bring to a boil, lower heat, cover, and allow the stew to simmer until the vegetables are almost cooked, about 20 minutes.

Add the tempeh cubes and mix in. Cook another 10 minutes.

Add another tablespoon of the vegan butter, if you like. It makes the stew taste extra-rich, but if you'd rather not, you can leave it out.

Add the chopped, fresh herbs. Check for salt.

Serve piping hot with some crusty bread or rice.

- yummeh! -


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