One-Pot Tempeh, Bean, Lentil Stew
Besides incorporating this vegetarian plant-based protein into veggie bowls and salad bowls, I was just as excited to add tempeh into a bean stew (winter food!) which is quite similar to this one-pot bean stew.
Very importantly, this is a fuss-free way to prepare and cook a protein-loaded dish, which also means an absolutely easy way to a healthy and nutritious meal.
This whole package of organic tempeh packs about 40g of protein. With the addition of organic red kidney beans, it will be at least 60g of plant-based protein in this pot of spice goodness. If split into two meals or two servings, it is still a decent amount of protein per serving or meal.
Come meal time, all you need is boil or cook some pasta, or steam some vegetables e.g. cauliflower or broccoli. Then the tempeh bean stew makes a good substantial "sauce" or flavor base for the vegetables and/or pasta.
One-Pot Tempeh, Bean, Lentil Stew
Ingredients:
1 block of tempeh, 8oz
1 can organic red kidney beans, drained then rinsed to remove scum/bubbles before cooking
1/4-1/2 cup organic red lentils, soaked overnight and rinse before cooking
1/2 big onion
3 cloves garlic minced
1 organic celery, diced
1 medium carrot, diced
1-2 roma tomatoes, diced
1-2 tbsp curry powder
1tsp garam masala
Pinch of turmeric, black pepper, ground coriander, cumin
1-2 bay leaf
1 jalapeno, thinly sliced
1 red chili, thinly sliced
Cilantro, garnish
Directions: Add everything (except garnish) to rice cooker (or your choice of one-pot appliance e.g. slow cooker, Instant Pot) and cook for about 30mins. Note: The cooking time is shorter due to the use of canned beans. Adjust the cooking time (it will be longer cooking time) accordingly if using raw beans.
Tag: tempeh, lentils,bean stew
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