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.


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; 1 tsp. dried mustard powder
Toasted Sesame Oil  or Olive Oil ½ tsp. each dried sage and thyme
3-4 cps. water 1/4 tsp. rosemary powder
1-3 TB. tamari or  wheat free soy sauce 1 TB, kuzu or arrowroot to thicken



  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 3-4 cups of water and bring to a boil.
  6. Add the 2-3 cups diced vegetables and the tamari or soy sauce, cover, lower heat, and simmer for 20 minutes.
  7.  Dissolve one TB. kuzu or arrowroot in room temperature 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.