Tempeh and Squash Stew

Ingredients - Serves 4

• Fresh parsley - For garnish
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 large, chopped
• Butternut squash - 1 medium, peeled and cubed
• Tempeh - 200 grams, cubed

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the tempeh and cook until browned on all sides, about 10 minutes.
4. Add the butternut squash and cook for another 5 minutes.
5. Add the vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the squash is tender.
6. Serve the stew hot, garnished with fresh parsley.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 15g
• Carbs: 40g
• Protein: 20g
• Sodium: 500mg
• Sugar: 10g