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| Hearty Stew |
I've had Colleen Patrick-Goudreau's lovely book The Vegan Table
for quite a while now but haven't taken the time to explore it thoroughly. Even though we are in the middle of summer, tonight I decided to make the Hearty Stew recipe featuring tempeh, potatoes, carrots and onions. It's aptly named and was extremely simple to put together. Even a novice cook could not possibly screw this up. All the veggies get chopped up and thrown into one pot with veggie stock, a bit of tomato paste and some herbs including thyme, marjoram and tarragon. You don't even need to peel the carrots and potatoes if you're feeling really lazy. I have a bit of a love hate relationship with tarragon. I find the aroma quite strong and a little off-putting but can enjoy the flavour as long as it's balanced with other ingredients. I was really happy with how the stew turned out and even happier that it took so little time to prepare. There's something very satisfying about potatoes cooked in a savoury, saucy stew and the tempeh remained slightly firm while absorbing the flavours of the broth. Yum.
I am so impressed with your photos and your text entries. I'm not a tempeh fan but this does look delicious.
ReplyDeleteThanks Lisa, the tempeh actually absorbed the flavours from the stew and didn't retain its usual flavour.
ReplyDeleteI was just about to say the same thing as Lisa. Your picture for this is so beautiful. And as a non-fan of tempeh too, Lisa, I can say this was a really good way to use it. Even my boyfriend liked it and he hates tempeh.
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