Tempeh And Vegetable Stew

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

I wonder why I never though of doing this before. Dredging in the Tempeh in flour just as if you do meat when making a beef or lamb stew helps in the browning of the Tempeh to make it more attractive and now you have a built in thickener with no extra work of making a roux.

Ingredients:

one package of organic tempeh diced into 1/2-inch cubes.

one small zucchini sliced or diced

one small summer squash sliced or diced in 1/2-inch cubes if possible.

1/4 cup of flour for dredging you will not use all the flour.

3 tablespoons of butter

2 tablespoons of olive oil

one cup of vegetable broth

two cups of water

a few sprigs of thyme leaves removed.

juice of one lemon

4 tablespoons of tamari soy sauce

fresh ground black pepper to taste.

fresh grated ginger to taste.

* a bowl of water to dip the tempeh first before dredging in flour.

Directions:

1. Dip the Tempeh in water first then dredge in flour set aside.
2. In a small stockpot, add the butter and the olive oil on high heat at first until butter is melted and starts to brown not burn.
3. Lower heat, add the Tempeh and brown on all sides.
4. Add the water and broth and all the vegetables, the lemon the ginger and thyme leaves and simmer for half an hour until it thickens up to your liking.
5. Plate in small bows wit a side of bread and butter.
6. Serves two

By RecipeOfHealth.com