Nutritious Vegan Fall Stew

tempeh stewI can’t believe it is fall already.  Where has our summer gone?

With the colours of the leaves changing and falling to the ground in preparation for winter….our cravings for warming comfort foods comes forth.  The recipe I am sharing here is a great fall dish to nourish and comfort you on the cool dark evenings of fall.  Enjoy.

VEGAN FALL STEW (all of my ingredients are organic…your choice)

5 cups vegetable or mushroom broth

1 8 oz. pkg. of tempeh, diced into small cubes

6 carrots, chopped

3 medium potatoes, cubed

1 medium onion, chopped

3 garlic cloves, minced

2 tbsp. tomato paste

3 tbsp. Tamari sauce

2 bay leaves

1 tsp. each dried marjoram, thyme and tarragon

1/2 tsp. black pepper

Himalayan salt to taste

In a large pot combine all ingredients except salt.  Bring to a boil.  Cover and reduce heat to simmer for about 30 minutes.  Remove bay leaves.  Season with salt and serve.  Goes great with crusty bread for dipping.

If you prefer a thicker broth, whisk a tablespoon of flour with a bit of the broth.  Return it to the pot and simmer until thickened.

You can add beans to this recipe if you like.  The last time I made it I added lima beans, chopped kale and chopped celery to bump up the nutrition…although it is already quite nutritious.

You could also put all of these ingredients in a slow cooker and let it simmer all day from morning to late afternoon and you will have a delicious dinner waiting .








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