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Savory Tempeh Stew - Vegan, GF  ©Deborah Barr, 1985-2015.  All rights reserved.

Tempeh is produced by a natural culture of soybeans and sometimes other legumes, seeds, or grains.  The process is very similar to that by which cheese or yogurt are made. Tempeh has a full-bodied, meaty texture and can be used as a main course and substitute for animal foods in stews, soups, spreads, sushi or sandwiches. It is readily available in natural foods stores. Tempeh is high in protein, omega 3 oils, and B vitamins.  Buy organic to avoid GMO's.

Tempeh needs to cook 20-25 minutes to be digestible. Many recipes (even the package) will tell you to pan fry on each side a few minutes. It will be very hard on your digestive system and will not taste good either.  And please never eat it raw. If you want it fried, first simmer in water with kombu 20-25 minutes, drain and then fry. Kombu is a sea vegetable that makes all beans and bean products easier to digest. It has no taste and I recommend eating it.

Ingredients

One 8 ounce package organic tempeh

2-3 cps. vegetables cut in big chunks: potatoes, carrots, parsnips, winter squash, turnips, sweet potatoes, celery, mushrooms, rutabaga  (any combination)

1-2 inch piece kombu seaweed

1 tsp. dried marjoram

Toasted Sesame Oil  or Olive Oil

½ tsp. each dried sage and thyme

6 cps. water 1/4 tsp. rosemary powder

1-2 TB. wheat free soy sauce

1 tsp. Dried Mustard

  1. Cut Tempeh into bite sized pieces. 

  2. Heat the oil in a heavy skillet, and sauté the tempeh until golden brown and drain on paper towels.

  3. Next sauté the onions, marjoram, sage, thyme, rosemary and mustard powder. You may have to add a little more oil to the pan.

  4. Place sautéed tempeh in the skillet with the onions and herbs. Add  a 1-2 inch piece of kombu. 

  5. Add 6 cups of water and bring to a boil. 

  6. Add the 2-3 cups diced vegetables and the soy sauce, cover, lower heat, and simmer for 20 minutes.

  7.  Dissolve kuzu or arrowroot in cold water and stir into the tempeh and vegetables. Stir until sauce thickens. Adjust seasonings; turn off flame and add some chopped parsley or scallions for garnish.

  8.  You may need to add more liquid depending on how many vegetables you use and how much gravy you prefer.

I added some broccoli florets the last few minutes of cooking this dish.

This savory stew goes well with any cooked whole grain.  I especially like it with millet. 

You can use vegetable bouillon instead of soy sauce or tamari. I like Imagine liquid bouillon or Rapunzel dried bouillon cubes.

Try my yummy  Tempeh Reuben Sandwich. More Tempeh Recipes to be posted soon

Schedule a 30-minute consultation/evaluation with Deborah Barr, 31-year Holistic Health professional. Wouldn't you like to  reverse health, weight, and emotional conditions in safe, effective ways? Sessions can be done by phone, Skype or at my Pittsburgh office. Questions?   email deborah@wholehealthresources.com or call 412.361.8600.

Deborah Barr, 31-Year Holistic Health and Nutrition Counselor/Coach, Speaker, and Author, has helped thousands of clients reverse health and weight issues; achieve emotional harmony, radiant health, passion, peaceful living, work-life balance and lives they love.

She is a former natural foods chef and caterer, and taught hundreds of vegan and whole foods cooking classes in the 80's and 90's.  In 1985 she founded Whole Health Resources, the premier Holistic Health Center in Pittsburgh. WHR's mission is to promote the healing and development of body,  mind and spirit; and to teach an understanding of the relationship between diet, attitudes, mind/emotions, lifestyle and wellness.

©Deborah Barr, 1985-2016.  All rights reserved.

 



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