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Food Saturdays: Tempeh Stew

By Amanda Marcotte
Saturday, October 27, 2012 9:53 EDT
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This is a  dish that turned out better than I’d hoped: tempeh stew, which I served with buttermilk mashed potatoes and cornbread. I cobbled it together from a bunch of different recipes I found online, but the real key is really dousing the tempeh in worcestershire sauce before adding in any other ingredients besides salt and pepper. I heated up the Dutch oven, threw a block of tempeh cut into bite-sized bits in there and poured a bunch of worcestershire sauce over them, which they absorbed. Then I threw the vegetables in, and the herbs. I used rosemary, sage, and thyme from my garden. Poured some vegetable broth over it and let it simmer.

This is not a very liquid-y stew. The broth gets absorbed by the tempeh really quickly, and you don’t want to compensate by adding more, or the tempeh will get soggy. Just let it turn into something of a hash by the end. The advantage is, as you can see here, you can spoon it out with a slotted spoon and serve it on a plate without it leaking all over your other food.  I expected this to be a decent, workaday dish, but because of the worcestershire-flavored tempeh, it was delicious, and we sucked it down. A real comfort food, and a good way to introduce more vegetarian food into a meat-eating household.

So, how’s cooking for you guys lately? Any cool Halloween recipes you want to share?

Amanda Marcotte
Amanda Marcotte
Amanda Marcotte is a freelance journalist born and bred in Texas, but now living in the writer reserve of Brooklyn. She focuses on feminism, national politics, and pop culture, with the order shifting depending on her mood and the state of the nation.
 
 
 
 
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