Tempeh Stew

Total servings: 4


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


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