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[NEW] Sweet Potato And 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.
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Prep Time: 25 Minutes
Cook Time: 45 Minutes
Total Time: 1 hour 10 mins
4 Servings
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[NEW] Sweet Potato And Tempeh Stew

Ingredients

  • 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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Instructions

  1. Heat oil in a large pan. Sauté onion and garlic until onion is translucent.
  2. Add spices and salt and sauté 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.

Nutrition Facts

4 servings per container
Serving size 573 g
Amount per serving
Calories 483
% Daily Value*
Total Fat 16.3g 21%
Saturated Fat 2.9g 15%
Trans Fat 0g
Cholesterol 1.2mg 0%
Sodium 425.8mg 19%
Total Carbohydrate 63.5g 23%
Dietary Fiber 12.47g 43%
Total Sugars 17.7g
Includes 0g Added Sugars 0%
Protein 22.6g
Vitamin D 0mcg 0%
Calcium 313.9mg 25%
Iron 4.6mg 30%
Potassium 1328.1mg 30%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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