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Loaded Vegan Tempeh Stew

A red soup pot filled with 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.


Units Scale
  • 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
  • 1/2 cup red wine (or vegetable broth)
  • 2 cups tomato sauce
  • 4 cups vegetable broth
  • 2 carrots, peeled and diced (1 1/2 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finish the stew. Stir in the broad beans, kidney beans, and tempeh. Simmer for 10 minutes until the beans and tempeh are heated through.
  8. Taste and serve. Give the stew a taste. Add salt and/or black pepper as desired. 



  • 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