Tempeh Lentil Stew

Ingredients:

1 packet tempeh (8 ounces), simmer for 5 minutes (optional)
2 tablespoon olive oil or vegetable broth
1 tablespoon tamari or soy sauce
1 medium yellow onion, diced
2 stalks celery, sliced (about ¼ cup)
2 medium carrots, sliced into ½-inch coins (about 1 cup)
Dash of salt, plus more for seasoning
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
3 cups vegetable broth
3 Yukon Gold potatoes, peeled, chopped into ¾-inch pieces
½ cup green or brown lentils
2 sprigs fresh rosemary
2 bay leaves
1 can diced tomatoes (14 ounces)
1 tablespoon Worcestershire sauce (vegan Annie’s)
1 tablespoon tamari or soy sauce
Freshly ground black pepper to taste

Instructions:

✅Use your hands to break up the tempeh into large crumbles. Heat 1 tablespoon oil or broth in a large skillet over medium-high heat.

Sauté the tempeh for about 5 minutes, or until golden brown.

Add 1 tablespoon soy sauce and cook for 1 minute more. Transfer the tempeh to a plate.

Heat 1 tablespoon oil or broth in the skillet over medium-high heat.

Cook the onion, celery, and carrots for about 5 minutes, or until the onion is translucent. Add a dash of salt.

Add the garlic, and thyme and cook for 1 minute more.
Add the vegetable broth, potatoes, lentils, rosemary, bay leaves, and diced tomatoes.

Cook for about 20 minutes, or until potatoes are fork tender.

Remove the rosemary sprigs, and bay leaves.

Stir in the tempeh crumbles, Worcestershire sauce, and tamari. Season with salt and black pepper.
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