| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 308 | 15g | 2g | 33g |
| sugars | fibre | protein | salt |
| 9g | 8g | 20g | 1.2g |
Why I Love Chilean Tempeh Stew
I remember the first time I stumbled upon this Chilean Tempeh Stew recipe. I was intrigued by this tempeh-centric dish, typically, my culinary comfort zone is the lovingly familiar realm of Southern comfort food. Yet, the ingredients list composed of tempeh, bell peppers, and various other vegetables, accompanied by a generous burst of aromatic spices, had me spellbound and eager to whip up this multicultural marvel.
Falling in Love with Tempeh
Tempeh, for those unfamiliar, is a plant-based protein, with a rich nutty taste, made from fermented soybeans. This, as it turns out was just perfect for a health-conscious Southern Belle with a culinary curiosity. I instantly loved how its heartiness added a wonderful depth of flavour to the stew. The stew’s backbone composed of tempeh, onions, and garlic provide a succulent savory base, while the medley of bell peppers, potatoes, carrots and peas wrapped in a delightful vegetable broth bring a refreshing balance to the dish.
The Depth of Flavours
Adding to the striking colorful palette of vegetables, the redolent combination of paprika and oregano infuse a warm rustic charm to this Chilean Tempeh Stew recipe. The can of diced tomatoes and the cilantro garnish, similarly, do more than just contribute to the visual appeal of the dish. They add a juicy, fresh component that reminds me just that little bit of the seafood dishes back home in Charleston.
I guess, in some ways, this recipe could be credited to the renowned chef Jamie Oliver. It was his encouragement of trying new ingredients and stepping out of your comfort zone that nudged me towards embracing tempeh and the delectable wonders it could create. In my case, this incredible Chilean Tempeh Stew.
As a Southern Belle, who not only cooks but surfs and loves going to the movies, I prefer dishes that are relatively easy to put together. This stew checks all the right boxes – it’s hearty, flavourful and it comes together effortlessly. Needless to say, it’s found a permanent place in my recipe box and I am sure it will in yours too.
What You’ll Need
- 1.5 cups of chopped tempeh
- 2 tablespoons of olive oil
- 1 large chopped onion
- 2 minced garlic cloves
- 2 diced bell peppers
- 1.5 cups of diced potatoes
- 1 cup of diced carrots
- 1 diced red bell pepper
- 1 cup of fresh or frozen peas
- 4 cups of vegetable broth
- 14-ounce can of diced tomatoes
- 2 teaspoons of paprika
- 1 teaspoon of oregano
- Salt and pepper to taste
- Chopped cilantro for garnish
Method
Step One
Heat the olive oil in a large pot over medium heat.
Step Two
Add the chopped tempeh to the pot and cook until it is browned on all sides. Once it is sufficiently cooked, remove the tempeh from the pot and set it aside.
Step Three
In the same pot, add the chopped onion, minced garlic cloves, and diced bell peppers. Saute these ingredients until they are soft.
Step Four
Next, add the diced potatoes, carrots, and red bell pepper to the pot. Cook these until they are tender, but not mushy.
Step Five
Add the peas to the pot, followed by the vegetable broth. Mix all of the ingredients together.
Step Six
Add the can of diced tomatoes to the pot, making sure to include the juice from the can for additional flavor. Stir everything together.
Step Seven
Add the paprika and oregano to the pot. Season the stew with salt and pepper to your personal preference.
Step Eight
Return the cooked tempeh to the pot and stir it into the stew. Let everything simmer together for about 20 minutes so the flavors can blend.
Step Nine
Serve your stew with a garnish of fresh chopped cilantro for an added touch of flavor. Enjoy your homemade tempeh stew!
