This is a recipe that my friend, Terri, developed many years ago. (You might recall that I wrote about Terri in my July 4, 2017 blog.)
In addition to be a wonderful friend, Terri was an avid vegan activist and excellent cook. She prided herself on her original recipes; and I was blessed enough to have her share this one with me.
I recently shared this recipe in one of my Veganification Boutique Culinary Demonstrations/Tastings, and everyone absolutely raved about it.
Especially now that there is starting to have a slight chill in the air, this is a welcome meal. It is hearty and satisfying and can easily stand alone but would also delight with a slice of crusty bread for dunking or a scoop of basmati rice to soak up the luxurious and delicious broth.
It’s an easy, one pot meal. While I’ve done it on the stovetop, it could be readily prepared in a crock pot or a multi-function cooker.
2½ cups unchicken broth, separated
1 8-ounce package tempeh
2 teaspoons potato starch
2 teaspoons plus spritz of olive oil, separated
5 cloves garlic, finely chopped
1 inch finger of ginger, grated or micro-planed
2 teaspoons sesame seeds, ground
1 teaspoon cumin
2 teaspoons coriander
2 teaspoons curry powder
2 teaspoons lemongrass
1 tablespoon hot sauce
1 teaspoon sesame oil
1 15-ounce can coconut milk
¼ cup Namu Soyu
2 tablespoons tomato paste
1 medium butternut squash, cut into bite-size cubes
1 medium-large sweet potato or yam, cut into bite-size cubes
3 carrots, cut into bite-size rounds
1 medium red bell pepper, sliced
1 large onion, thick-sliced
10 brussel sprouts, cut in half
1 15-ounce can garbanzo beans, drained (aquafaba saved for another use)
1 bunch cilantro, chopped
Prepare the Tempeh
• Place 1 cup unchicken broth in InstantPot and set to ‘Sauté’ with lid off. This will dramatically reduce time it take to bring to pressure.
• While heating the broth, cut tempeh into bite-size pieces, then add to InstantPot.
• Turn off InstantPot and place the lid on the pot.
• Set to ‘sealing’ or ‘pressure’; Set the time to zero minutes. InstantPot will come to pressure and beep as done. Do ‘quick release’, and open when able to do so.
• Drain tempeh and pat dry.
• Coat tempeh with potato starch until it is all absorbed.
• Give a quick spritz of olive oil
• Air fry tempeh at 360 degrees Fahrenheit for 10-12 minutes, or until golden brown on the outside.
• Remove and set aside.
Prepare the Broth
• In a small bowl, make a thick slurry (using water), with the sesame seeds, cumin, coriander, curry powder, and lemongrass. Set aside.
• In dutch oven or soup pot, sauté the garlic in 2 teaspoons olive oil for 1 minute, then add the ginger, sautéing for another minute.
• Add the spice slurry, lemongrass, and hot sauce. Sauté for another minute, until fragrant.
• Add the tomato paste, and stir to combine.
• Add the remaining 1½ cups unchicken broth, sesame oil, coconut milk, and Namu Shoyu. Stir until blended and bring to a gentle rolling boil.
Completing the Stew
• Add the butternut squash, sweet potato, carrots, bell pepper, and onions.
• Bring back to a gentle boil, then reduce to simmer.
• Cook until veggies are tender (al dente).
• Add the Brussel sprouts, and cook for additional five minutes.
• Add the garbanzo beans.
• Mix in the cilantro just before serving.
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda