I stayed home from work yesterday nursing a bout of the ickies. I will spare you the details, but it was way, way less than fun. Somehow I gathered the energy to cook not one, but two delicious and satisfying meals.
A couple of weeks ago, the Hungry Hungry Hippie posted a tempeh stew recipe that I filed away in the back of my head. When I was meal planning for this week, I flipped through my copy of Veganomicon and landed on their veganized Cholent. I kinda combined the two ideas and came up with this easy and crazy delicious soup:
- 1/2 to 1 block of tempeh, diced
- 1 teaspoon olive oil (plus more if needed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried tarragon
- Salt and black pepper to taste
- 3 cups water or low-sodium vegetable broth (or a combination)
- 2 bay leaves
- 1.25 pounds Yukon gold (or similar) potatoes, chopped bite-size
- 15 oz can tomato sauce
- 15 oz can kidney beans, drained and rinsed
- 1 cup frozen peas
Bring a small pot of water to boil, then steam your diced tempeh for about 15 minutes. Set aside.
In a large pot, heat the oil over the medium heat. Add the onion and saute until it softens. Add the garlic, tarragon, salt, and pepper for about a minute. Then add the tempeh (and more oil, if the onion absorbed it all) for about two more minutes. Now pour in the water, bay leaves, potatoes, and tomato sauce. Bring to a boil, then cover and reduce to a simmer. After 30 minutes, check the potatoes for doneness. When they are fork tender, add the beans and peas until hot.
Serves 4 to 6.
Mine was more soupy than stew-like, but I actually liked it that way. Check out all the deliciousness:
I only used a half block of tempeh because I have a bad track record with preparing it myself, but it was actually my favorite part, so I recommend using a whole block. You could also add any sort of veggies to the mix — carrots, celery, green beans, etc.
For dinner, I threw together a pantry scramble meal that actually turned out really well. The whole thang:
For the entree, I used this recipe as a jumping-off point and ended up with a Mexican-inspired dish.
- 1 teaspoon olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup pearled barley, rinsed
- 3 cups water or low-sodium vegetable broth, or a combination
- Dash of cayenne
- 15 oz can black beans, drained and rinsed
In a medium sauce pan, heat the olive oil over medium and then add the onion. Saute until softened, about 5 minutes. Add the garlic, cumin, salt, and pepper and stir for 1 minute. Now add the barley and stir to combine for 1 more minute. Pour in the water or vegetable broth, add the cayenne, and heat to a boil. Reduce to a simmer and cover. After 30 minutes, check the barley for doneness. If the water has been absorbed but the barley is still too chewy, add 1/2 cup of liquid. Check in 10 minutes. Repeat the process until the barley reaches the desired consistency. When it’s ready, add the beans, stir to combine, then heat until warm.
Makes 3 servings.
We served ours alongside a simple salad: romaine lettuce, avocado, and a quick mustard dressing (2 tablespoons of my beloved Smoky Onion Garlic Mustard, 1 tablespoon rice vinegar, and juice of half a lime).
Perfectly easy and delicious.