Tempeh Stew
Total servings: 4Recipe ingredients
| 3 cups vegetable broth |
| 250 g tempeh, cut in small cubes |
| 3 medium carrots, sliced |
| 1 onion, chopped |
| 3 stalks broccoli, cut chunks |
| 4 Tbs ketchup |
| 2 Tbs shoyu or tamari |
| 1 Tbs vegetable oil |
| 1 clove garlic, diced |
| 1 tsp tarragon |
| salt and pepper to taste |
| 2 Tbs flour |
Recipe directions
Put all ingredients except the flour in a large saucepan. Bring to a boil and simmer for 30 minutes on low heat, stirring occasionally.
Dissolve the flour in a bit of water and stir this mixture into the tempeh stew. Cook until the sauce is thick, stirring continuously.
Serve the tempeh stew with cooked or baked potatoes.
Vegan: Yes
Vegetarian: Yes
