gravy tempeh stew recipe

Tempeh stew is a tasty and easy to prepare second course, ideal for a family dinner for your vegan diet.

If you are looking for a second course capable of bringing flavors and delicacies to your table, but which is at the same time natural and suitable for a vegan dietthen you absolutely have to try this delicious tempeh stew.

The protagonist of the dish is tempeh, a food obtained from yellow soybeans and which is an excellent meat substituteso much so that he deserved the nickname of soy meat. In this recipe we will accompany it with vegetables that we will cook with tomato puree in a pan and we will serve it with fresh chopped parsley, which will add flavor and color to the dish.

Let’s see how to make this stew 100% VEG!

tempeh stew
tempeh stew

Preparation of gravy stew with tempeh

  1. Start tending to all the vegetables. Clean the onion and cut it coarsely, wash and clean the carrot and peel the potato, then cut the vegetables into dice.
  2. Also cut the leeks into rings, eliminating the dark and hard parts, and put all the vegetables in a pan with two tablespoons of extra virgin olive oil.
  3. Cook everything well, then add a few ladles of vegetable stock and cook for 15 minutes, soften the greenery.
  4. At this point, cut the tempeh into small pieces of medium size, and add it to the vegetables. Salt and pepper to taste and finally pour the past of tomato. Add a pinch of sugar to remove the acidity of the tomato and cook for another 20 minutes, stirring occasionally with a wooden spoon.
  5. Once ready, serve your tempeh stew with del fresh parsley chopped and some sesame seeds. Enjoy your meal!

And if you want to discover other similar recipes, then you must absolutely try our recipes with tempeh, a truly delicious and 100% VEG food!


We recommend keeping the vegan stew in the fridge, for maximum 2-3 daysinside a special container with a lid. We do not recommend freezing in the freezer.

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