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Soups & stews

Sweet Potato & Tempeh Stew
New to tempeh? Try it in this robust, flavorful vegetarian stew. To make the stew vegan, skip the yogurt entirely or use a vegan replacement like cashew cream to keep the rich texture.
1 T. olive oil
1 onion, diced
1 clove garlic, minced
1 T. ginger, grated
1/2 t. cardamom
1/2 t. coriander
1/4 t. red pepper flakes
1/4 t. salt
2 lbs. sweet potatoes, peeled and cubed
3 c. low-sodium vegetable stock
8 oz. tempeh, cubed
1 c. plain, non-fat yogurt, divided
1/2 c. pumpkin seeds, toasted
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Sweet Potato & Tempeh Stew

Sweet Potato & Tempeh Stew

Sweet Potato & Tempeh Stew
Two Stars Guiding Stars
  • Servings:4 (573 g)
  • Prep Time:25 minutes
  • Cook Time:45 minutes
1. Heat oil in a large pan. Saute onion and garlic until onion is translucent.
2. Add spices and salt and saute for another minute.
3. Add sweet potatoes and broth. Bring to a boil, then reduce heat to simmer for 10-15 minutes.
4. Add tempeh and simmer until tempeh is cooked through and potatoes are tender.
5. Remove from heat, season to taste, and stir in half of the yogurt.
6. Serve hot, garnished with remaining yogurt and pumpkin seeds.