Cuban Tempeh Stew

Ingredients - Serves 4

• Salt and pepper - To taste
• Vegetable broth - 4 cups
• Bay leaf - 1
• Oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Potatoes - 2 medium, cubed
• Tomatoes - 2, chopped
• Bell pepper - 1, chopped
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons
• Tempeh - 8 ounces, cubed

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the tempeh and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the onion, garlic, and bell pepper. Cook until the vegetables are soft, about 5 minutes.
4. Add the tomatoes, potatoes, cumin, oregano, and bay leaf. Cook for another 5 minutes.
5. Return the tempeh to the pot and add the vegetable broth. Bring to a boil.
6. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
7. Season with salt and pepper to taste.
8. Serve the stew hot, with rice or bread on the side if desired.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 15g
• Carbs: 30g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g