Peanut Tomato Tempeh Stew

Peanut Tomato Tempeh Stew

Tempeh is an excellent source of protein.  In this recipe we’ve used it to make a yummy peanut-flavored stew with tomatoes and ginger.  Hungry yet?  For the peanut flavor we recommend using a natural peanut butter that has no added sugars.  This dish is vegan and goes great with any of our quinoa or rice dishes.


Prep time: 5 minutes . Inactive Time: 2+ hours . Cook time: 20 minutes Yield: Serves 5

INGREDIENTS
8 Oz Tempeh
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Natural Peanut Butter (or this one)
1 Tsp Ginger root, grated
1 Tsp Brown Sugar
2 Cloves Garlic, minced
2 Cups Vegetable Stock (low sodium)
1 Cup Yellow Onion, chopped
1 Cup Tomatoes, chopped
1 Tsp Olive Oil
1-2 Tbsp Water
Salt, cayenne pepper & black pepper to taste

METHOD
1. Slice tempeh into 1/2 inch thick slices then steam for 10 minutes.
2. In a small bowl, whisk soy sauce, water, peanut butter, ginger root and garlic. Combine tempeh and peanut marinade; ensure that tempeh is evenly coated. Cover and marinate for at least 2 hours.
3. In a non-stick pan heat oil over medium heat; saute onions and tomatoes for about 5-10 minutes until onions are translucent and tomatoes are soft. Stir in marinated tempeh and vegetable stock. Bring to a boil then reduce to a simmer; cook covered for 10 minutes, stirring occasionally.  Add salt and pepper to taste.  Serve warm

Nutrition per serving : 128 Cals; 6g Carb; 8g Fat; 10g Protein; 1g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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