Brimming with veggies, tempeh crumbles, French lentils, and a savory sauce, this loaded vegan tempeh stew recipe makes a hearty and cozy main dish that's sure to satisfy.
This is a vegan beef stew recipe with roots in a traditional Jewish stew called Cholent, although this version is made with tempeh rather than meat. It is hearty and filling and makes a complete meal in a bowl.
This post contains helpful tips and tricks to ensure success on your first attempt. Below, you'll find a handy table of contents with links. But if you're in a rush, please use the link at the top to jump to the recipe card at the end!
Table of Contents
Why You'll Love This Recipe
Perfect tempeh. This recipe shares our favorite technique for preparing perfect tempeh crumbles. If you've never tried tempeh or don't like the flavor, rest assured, there's a better way to prepare it (and it's here).
A full bowl. Loaded isn't in the title because we're using a little wine to deglaze the pot. This stew is brimming with rich flavor and whole foods,
Versatile. Read on to customize this stew depending on your preferences and, as always, what you have on hand.
No added oil. Like all my recipes, this tempeh stew is tested and prepared without added oil. If you want to add olive oil to the cooking process, that's your call.
Ingredients, Notes, and Substitutions
Tempeh. Cooked soybeans formed into a cake or block and fermented, tempeh is a high-protein meat alternative enjoyed by vegans and non-vegans.
Vegetable broth. Broth plays a role in the preparation of the tempeh as well as in the stew. Use a high-quality veggie broth or the equivalent of vegetable stock cubes and water.
French lentils. French or Puy lentils hold their shape after cooking and add a slightly nutty and peppery flavor. Black (beluga) lentils or green lentils are the best substitutes.
Fava beans. Fava or broad beans are large, hearty green beans. You can use frozen or canned (I prefer frozen). Lima beans are similar, so use those if need be. Frozen peas are a great substitute.
Potatoes. If you use baby or thin-skinned potatoes, don't worry about digging for the peeler. Red potatoes are also great. Peel thicker-skinned potatoes before cubing.
Tomato sauce. Tomato sauce (tomato puree) makes a thick, creamy foundation for this stew. Blend a can of tomatoes with 2 tablespoons of tomato paste as a substitute.
Red wine. Wine is used to deglaze the pot and add sultry flavor. If you don’t cook with wine, use broth or water.
Tarragon. Tarragon has a unique flavor, but dried dill is the best substitute for dried tarragon. In a pinch, basil is a second option.
Caraway seeds. Subtle undertones of anise with citrus and pepper, caraway is often confused with fennel. Fennel has a more robust flavor, so you may want to reduce the amount.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
After years of making this stew, I've concocted several variations that I can recommend. First, if you can't find or don't like tempeh, don't skip this stew! Ramp up the flavor with a batch of tofu sausage crumbles. In a pinch, ½ of a cup of bulgur or quinoa gives the stew a meaty texture.
For the ultimate in easy, grab a large bag of frozen veggies. Depending on the mixture, you can even skip the potatoes.
Did you say potatoes? Yes, I've made a version of this stew with sweet potatoes. Although the flavor was a little different, it was great.
Step-by-Step Instructions
Step 1: Crumble a block of tempeh into bite-sized pieces. Add it to a large pot with vegetable broth and soy sauce. Simmer the tempeh for 20 minutes.
Step 2: Heat a large pot of Dutch oven or medium heat and cook the onions for 2-3 minutes to soften them. Stir in the garlic and spices, then deglaze the pot with red wine or broth.
Step 3: Add the carrots, potatoes, tomato sauce, lentils, and broth. Simmer for 25 minutes or until the lentils are tender. Then, add the tempeh, fava beans, and kidney beans.
Step 4: Stir the stew and simmer for 10-15 minutes. Add more broth if it is too thick.
Pro Tips
Simmering tempeh takes about 20 minutes, but that can be done when the lentils cook.
Drain the tempeh after simmering and gently press it against the sides of the colander.
Denise's Tempeh Tip: My personal preference is to crumble tempeh. Cut the block into quarters and break the tempeh into small pieces. A less time-consuming option is to cut the tempeh into small cubes.
Add salt at the end of cooking. Some ingredients, such as broth and tomato sauce, may contain enough salt. Remember, salt is easy to add but difficult to take back. 😊
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Serving Suggestions
This hearty stew is a meal on its own. Serve it with a few slices of homemade wheat bread, and you have reached comfort food nirvana.
For added color and freshness, consider garnishing big bowls of stew with fresh herbs, a few turns of black pepper, or thinly sliced scallions.
Frequently Asked Questions
Simmering tempeh isn't a requirement. However, simmering in a flavorful liquid softens the tempeh, allowing other flavors to absorb. This process also mellows the naturally bitter taste of tempeh. Steaming tempeh is another way to accomplish this task. You won't benefit from the added flavor, but it will still soften the tempeh and help eliminate the bitterness.
Making this stew in the Instant Pot won’t save much time, but you can certainly use it. Prepare the stew recipe according to the recipe instructions. Be sure to deglaze and clear the bottom of the pot thoroughly. After adding the lentils, set the Instant Pot to High Pressure and cook the lentils for 10 minutes. Allow another 10 minutes for natural pressure release (NPR). Then, release the steam and add the simmered tempeh and beans. Set the pot to Sauté and let the stew simmer for 10 minutes, stirring the ingredients often.
The slow cooker is another option for making tempeh stew. Use a traditional slow cooker (crockpot) or the Instant Pot slow cooker setting. Simmer the tempeh first, then add all the ingredients and cook on medium for 2-3 hours or on low for 4-5 hours. Check the stew a few times, stirring it and adding more vegetable broth if necessary.
Store leftover stew in an airtight container in the refrigerator for 3-4 days. Like many stews, it gets even better the next day. This stew also freezes well for 3 months.
🧾 Related Recipes
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👩🏻🍳 Recipe
Loaded Vegan Tempeh Stew
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Ingredients
- 10 ounces tempeh
- 6 cups vegetable broth
- 1 large onion - diced, about 2 cups
- 4 cloves garlic - minced or pressed
- 1 teaspoon dried tarragon
- 1 teaspoon caraway seeds
- ½ cup red wine - or vegetable broth
- 2 cups tomato sauce
- 4 cups vegetable broth
- 2 medium carrots - peeled and diced, about 1 ½ cups
- 2 pounds diced potatoes - 4 cups diced
- 2 cups French lentils - Puy lentils, rinsed
- 1 ½ cups kidney beans - 1 can, drained and rinsed
- 1 cup fava beans - frozen or canned, use broad beans or frozen peas
Instructions
- Quarter the tempeh and crumble it into small pieces in a medium soup pot. Add 4 cups of vegetable broth and 1 tablespoon of soy sauce. Bring the ingredients to a simmer, cover the pot, and simmer the tempeh for 20 minutes.
- While the tempeh cooks, heat a large pot or Dutch oven over medium heat. Add the onions and sauté them for 2-3 minutes. Stir the onions often to prevent them from sticking.
- Stir in the garlic, tarragon, and caraway seeds and mix them with the onions, no longer than 30 seconds.
- Pour ½ a cup of red wine or broth to deglaze the pot. Stir the bottom of the pot to pick up any ingredients stuck to the bottom. Let the wine simmer for a minute or two until it cooks down.
- Add the tomato sauce and 4 cups of broth. Stir the ingredients, being careful to clear the bottom of the pot.
- Mix in the carrots, potatoes, and lentils. Bring the ingredients to boiling and immediately turn down the heat to simmer. Cover the pot and cock the lid to allow an air vent. Stir the ingredients a few times. Cook until the lentils and potatoes are tender. About 25 minutes.
- At this point, the tempeh should be done. Drain it in a colander, and then use the back of a spoon to press it against the sides to help release the excess moisture. Set it aside until the lentils are done.
- Stir in the fava beans, kidney beans, and tempeh. Simmer for 10 minutes until the beans and tempeh are heated through.
- Give the stew a taste. Add salt and black pepper as desired.
Notes
- Simmering tempeh softens it and eliminates the bitter flavor. You can simmer and drain it a day ahead, or it can be frozen until you are ready to use it.
- Substitute lima beans or frozen peas for the fava beans.
- For quicker preparation, cut the tempeh into small cubes rather than crumble it. Simmer the tempeh cubes as directed.
- If you don't have tomato sauce, use 1 can of diced tomatoes plus 2 tablespoons of tomato paste as a substitute.
- French lentils are preferable for this recipe because they have a great flavor and hold shape after cooking. Use green or black (beluga) lentils if you need a replacement.
- If you want to turn this stew into a hearty soup, add another cup of tomato sauce and 2-3 cups of vegetable broth.
- Store leftover stew in an airtight container in the refrigerator for 3-4 days or freeze it for 3 months.
Nutrition
Nutritional information is an estimation only.
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Hugh
I made this and it came out GREAT! Really tasty and satisfying...a bit decadent even! I will certainly make it again. Thanks.