There is no better way to enjoy the cold weather than with a bowl of piping hot tempeh stew that’s fragrant with savory, perennial herbs and packed with succulent vegetables. This is a surprisingly simple stew, with vegetables and pantry ingredients that you likely already have on hand, and it takes about 30 minutes from scratch to finish. It is also a mostly one-pot dish (you do need a bowl to toss the tempeh), and the only other food you need to serve with it is some rice or crusty bread. All reasons why it’s one of my favorite stews to make and eat. Tempeh is a wonderful and healthy protein to add to stews, especially if you’re squeamish about using meat substitutes. It is especially delicious in this stew because I pack into it lots of flavor by tossing it first in seasoned flour and roasting it. This also gives the tempeh a chewy texture on the outside, and makes it really creamy and delicious on the inside. I used dry herbs in this stew because it’s mainly a cooler weather stew, but you can definitely grab any perennial herbs that are still thriving in your backyard and toss them in, including rosemary and sage. They add smoky, delicious flavor, making the tempeh stew even more appetizing.
Why you will love this Tempeh Stew
How to make Tempeh Stew
Make ahead and storage instructions
Like most stews, this one keeps really well for a day or two and even tastes better the next day when the flavors have had time to sit around together and meld. You can store the stew in the refrigerator for up to three days and reheat before serving. Check to get new recipe updates by email.
For longer storage freeze the stew in a freezer-safe container. Thaw and reheat before eating.
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