This loaded vegan tempeh stew recipe is a hearty meal in a bowl with deep, savory flavors, various textures, and enough protein and fiber to satisfy you.
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!
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Why You'll Love This Recipe
Perfect tempeh. This recipe shares our favorite technique for preparing perfect tempeh crumbles. Seriously, this will change your approach to tempeh, so you're ready to make more delicious tempeh recipes.
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, nutritious ingredients, protein sources, fiber, and satisfaction.
Healthy and versatile. Read on to customize this stew depending on your preferences and, as always, what you have on hand. Like all our recipes, we're keeping the fat low, so there's no added oil.
📋 Key ingredients, notes, & 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. Tempeh is naturally gluten-free and versatile. Read on because you're about to learn how to love it even more.
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 veggie 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.
Broad beans. Broad or fava 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. Not the same, but frozen peas can be used too.
Kidney beans. Sweet, hearty kidney beans add to the protein load of tempeh stew.
Onions. Use a large yellow or white onion or 2 medium, diced onions. If you have an abundance of shallots, this is a great place to use them. The flavor will be slightly sweeter but still delicious.
Carrots. Peel a couple of carrots and dice them. You can also use 2 cups of frozen carrots and peas. This will replace the broad beans.
Potatoes. If you use baby or thin-skinned potatoes, don't worry about digging for the peeler. Scrub and dice them into bite-sized pieces. Red potatoes are also great. Peel thicker-skinned potatoes before cubing.
Garlic. Use 4 plump cloves, crushed, or minced. You can also use the equivalent of the prepared stuff (always a time-saver).
Tomato sauce. The sweetness and consistency of tomato sauce (tomato puree) make 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.
Tarragon. The distinctive but subtle bittersweet flavor gives this stew a unique taste. 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. With subtle undertones of anise with citrus and pepper, caraway is often confused with fennel. They both share licorice-like flavors. Caraway seeds are a little smaller than fennel, but they can be used interchangeably for this recipe. Fennel has a more robust flavor, so you may want to reduce the amount.
Pro Tips
How to cook tempeh
Simmering tempeh in a flavorful liquid softens it. This process also removes the bitterness that can be inherent to the natural flavor of tempeh. After simmering for 20 minutes, drain the tempeh crumbles. Press them against the side of the colander with the back of a spoon to help release the moisture. This process won’t take extra time because you can make the rest of the stew, including cooking the lentils while the tempeh simmers.
For a more flavorful simmering liquid, add a tablespoon of soy sauce.
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.
Make tempeh stew like a pro
Tip: The initial cooking of this recipe until you add the vegetables and lentils goes quickly. Have everything measured and ready to go before you heat the pot.
Once you get the tempeh simmering, start the stew by sautéing the onions. Heat a large pot and then add the onions. This helps keep them from sticking. Then add the garlic, tarragon, and caraway seeds. Deglaze the pot by adding the red wine. You can also use broth or even water.
Deglazing releases anything stuck to the bottom of the pot while adding another layer of flavor. Use can also deglaze by using broth or even water.
Once the wine cooks down, add the tomato sauce and broth. Take the opportunity to give the bottom of the pot another stir. Add the carrots, potatoes, lentils, tomato sauce, and 4 cups of vegetable broth. Stir the ingredients and adjust the heat, so the ingredients are simmering. Cover the pot, leaving the lid cocked to allow a little air. Stir the stew a few times. Cook until the lentils and potatoes are tender (about 30 minutes).
Once the lentils are tender, add the tempeh, broad (fava) beans, and kidney beans. Let the stew simmer for another 10 minutes or longer. This helps the flavors merge and build.
Tip: If the stew is too thick, you always have the option to add more broth. Add a tablespoon of tomato paste for more flavor, unless you have extra tomato sauce handy. I hate opening another jar or carton unless it's going to be used in a few days.
Tip: 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. 😊
Frequently Asked Questions
Simmering tempeh in a flavorful liquid like broth 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 you much time, but you can certainly use it. Prepare the stew recipe according to the recipe instructions. Be sure to thoroughly deglaze and clear the bottom of the pot. 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.
Even though this is tempeh stew, there are alternatives for the tempeh that will still give you a vegan meat-like texture. Soy crumbles or textured vegetable protein are the easiest. You can also use prepared vegan sausage or try our vegan sausage crumbles for a different flavor profile.
🍴 What to serve with tempeh stew
This hearty stew is a meal on its own. Serve it with a few slices of crusty bread, and no one will leave the table hungry.
Side salads are always a winner if you want more on the table. The complexity of the flavors in tempeh stew compliments a variety of your favorites, including slaws, simple green salads, or an easy cucumber salad.
For added color and freshness, consider garnishing bowls of stew with fresh herbs, a few turns of black pepper, or thinly sliced scallions.
🌡️ Storage & Freezing
Tempeh stew will keep fresh for 3-4 days in the refrigerator and 3 months in the freezer. Like many stew recipes, the flavor gets even better the next day. Place any leftover stew in an airtight container and allow it to cool to room temperature before placing it in the refrigerator or freezer.
Reheat tempeh stew in the microwave or on the stove. You may want to add a little extra broth as the stew can thicken as it stands.
Related Recipes
Loaded Vegan Tempeh Stew
This loaded vegan tempeh stew recipe is a hearty meal in a bowl with deep, savory flavors, various textures, and enough protein and fiber to satisfy you.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 8 -10-ounce package of tempeh
- 6 cups vegetable broth
- large onion, diced (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 carrots, peeled and diced (1 ½ cups)
- 4 cups diced potatoes
- 2 cups French (Puy) lentils, rinsed
- 1 can of kidney beans (15 ounces) drained and rinsed
- 1 cup frozen or canned broad (fava) beans
Instructions
- Simmer the tempeh. Quarter the tempeh and crumble it into small pieces in a medium soup pot. Add 4 cups of vegetable broth. Bring the pot to simmer, cover the pot, and simmer the tempeh for 20 minutes.
- Sauté the onions. Heat a Dutch oven or heavy-bottomed large soup pot over medium heat. Add the onions and sauté them until they soften (5 minutes). Stir the onions often to prevent them from sticking.
- Add garlic, spices, and deglaze. Stir in the garlic, tarragon, and caraway seeds and mix them with the onions. Pour in 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.
- Tomato sauce and vegetable broth. Add the tomato sauce and 4 cups of broth. Stir the ingredients, being careful to clear the bottom of the pot.
- Veggies and lentils. 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, and cook until the lentils and potatoes are tender. About 25 minutes.
- Drain the tempeh. 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.
- Finish the stew. Stir in the broad beans, kidney beans, and tempeh. Simmer for 10 minutes until the beans and tempeh are heated through.
- Taste and serve. Give the stew a taste. Add salt and/or black pepper as desired.
Notes
- Substitute lima beans or frozen peas for the broad 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 handy, 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.
Keywords: loaded tempeh stew, how to cook tempeh, vegan stew
Hugh
I made this and it came out GREAT! Really tasty and satisfying...a bit decadent even! I will certainly make it again. Thanks.