Vegan Sweet Potato and Tempeh Stew

21 Jun

Have you ever tried tempeh before? It is a soy product that comes from Indonesia. The soy beans are fermented and form a vegetable burger like texture witch is firm and tastes very earthy, meaty and mushroom like. The tempeh becomes more digestible because of the fermentation process. The wonderful thing about tempeh is that since the beans are fermented whole there is a higher protein content, fiber content and higher vitamin content than other soy products like tofu. Tempeh is a complete protein, and can be used as a meat substitute.

Here is a recipe you can try tempeh in:

Sweet Potato and Tempeh Stew
Serves 4

  • 1 tablespoon olive oil
  • 1 onion, diced 
  • 1 clove garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon cardamom powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red pepper flakes
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
  • 3 cups vegetable stock
  • 8 ounces tempeh, cut into 1/2-inch cubes
  • 1 cup plain soy yogurt, divided
  1. Heat oil in a large, heavy saucepan. Sauté onion and garlic until onion is translucent.
  2. Add ginger, cardamom, coriander, red pepper flakes, and sauté for another minute.
  3. Add sweet potatoes and water or broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Add tempeh and simmer for about 10 more minutes, until tempeh is cooked through and potatoes are tender.
  5. Remove from heat, season to taste, and stir in 1/2 cup soy yogurt. Serve garnished with the remaining yogurt.

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