dinner recipe · #03387
Cider Sweet Potato Sage Tempeh Stew
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 63 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 10
Prep18 min
Cook45 min
Inactive0 min
Total63 min
Ingredients
- 16 ozTempeh
- 4 cupsVegetable Broth
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspOlive Oil
- 6 ozDaikon Radish
- 10 ozSweet Potato
- 2 tbspApple Cider Vinegar
- 1 tspSage
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Tempeh into bite-size cubes. Chop the Yellow Onion, mince the Garlic, cut the Daikon Radish into bite-size pieces, and prepare the Sweet Potato, Apple Cider Vinegar, Sage.
- Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Garlic, Daikon Radish, and Sweet Potato, Apple Cider Vinegar, Sage with the Table Salt for 6 minutes.
- Add the Tempeh and Vegetable Broth. Bring to a gentle boil, reduce the heat, and simmer for about 39 minutes until the vegetables and any grain are tender and the stew is thickened.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 16.9 g
- Carbohydrates
- 20.5 g
- Fat
- 10.6 g
- Fiber
- Unavailable
- Sodium
- 766.3 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.