Vegan Sweet Potato & Tempeh Stew

May 26, 2012 in Recipes

This will probably be a dish I will always remember.  Why?  Because this is the dinner that earned my first “rewarding” post it.  I remember it clearly “THIS WAS GREAT.. SALAD TOO”.  So simple, but to find that affixed to your menu from the previous night is very exciting!  I mean, I feed somebody who can eat at any restaurant in the entire world.. and sometimes my food entertains her greatly!! I love it!

If you like sweet potatoes and warm spices, you’ll love this stew.  I hate the word stew.  This is a great and very easy recipe.  Anyways, try this and see if you elicit some sort of exciting reaction out of somebody dear to you.

Vegan Sweet Potato & Tempeh Stew
Recipe Type: Main
Author: Alex
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 1 T Olive Oil
  • 1 Onion, diced
  • 1 Clove Garlic, minced
  • 1 T Fresh Ginger, grated
  • 6 Cardamom Pods
  • 1 t Coriander Seeds
  • 1/4 t Red Pepper Flakes
  • 1/4 t Salt (or to taste)
  • 2 lbs Sweet Potatoes, cut & peeled into 1/2 inch cubes
  • 3 C Vegetable Stock
  • 8 oz Tempeh, cut into bite size cubes
  • Toasted Pumpkin Seeds for garnish
Instructions
  1. Heat oil in a large sauce pan, sauté onion & garlic until onion is translucent.
  2. Add ginger, cardamom pods, coriander, red pepper, and 1/4 t salt and sauté another minute until ginger is fragrant.
  3. Add sweet potatoes and broth, bring to a boil & then reduce to a simmer and simmer for 10 minutes.
  4. Add tempeh and simmer for about another 10 minutes, until tempeh is heated through and potatoes are tender. Mash 1/4 of potatoes with a fork against wall of pan and mix.
  5. Remove from heat, add salt and pepper to taste, garnish with pumpkin seeds & serve!

 

 

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