Tempeh Stew

Total servings: 4

Recipe 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