Autumn-Time Stew

 

A yummy blend of fall-friendly flavors.

A yummy blend of fall-friendly flavors.

 

 

So it’s getting cold outside. Definitely the weather for hot drinks, soup and something hearty, like this stew. Quick to make and very filling, it’s also filled with seasonal vegetables, so head to your local farmer’s market! Serve it with some toasted, crusty bread.

 

Ingredients:

1 small red onion, chopped

5 medium mushrooms or one large portobello cap, chopped

2 medium carrots, chopped

2 cloves garlic, minced (optional, but I always love garlic)

1 Tbsp. olive oil

1 large potato or a couple small red potatoes, chopped

3+ cups vegetable broth or no-chicken broth

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/4 tsp red pepper flakes

1/4 tsp black pepper, or to taste

1 15-oz can tomato paste

1 package tempeh, cubed (tempeh is a soybean-based meat alternative, available in health food stores – it’s really not too hard to fin, I promise)

1 can chickpeas (aka Garbanzo beans)

1 cup fresh or frozen peas

 

Uncooked fixin's for the stew.

Uncooked fixin's for the stew.

 

In a large soup pot, saute onions, mushrooms, garlic and carrots for a few minutes, until the onions are translucent. The carrots take longest to cook, so make sure they’re on their way. The potato also sometimes takes a bit long to get tender, so you may want to consider zapping it in the microwave for a moment before chopping it. (Make sure to poke holes in it so it doesn’t explode!) Add the potato, broth, thyme, rosemary, red pepper flakes, black pepper and tomato paste. Bring to a boil. Reduce heat, add the tempeh and chickpeas and simmer, stirring so that nothing begins to stick to the pot. As you cook, you may need to add more broth if your stew seems to be getting too thick, or sticking too frequently. Simmer for about 15 minutes, or until the potatoes are cooked. Stir in the peas just a moment before you turn off the heat. Let stand for about five minutes before serving so that the flavors can blend.

Dish it up into some bowls, and serve with warm bread. Enjoy!

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2 Comments »

  1. Evan Minsker said

    Oh my God, this looks awesome.

    I have a Navajo Stew recipe that REALLY kicks. I’ll have to share it with you.

  2. vegangerms said

    Ooooh, yeah I would love that.

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