Harvest Stew with Rosemary Infused Tempeh -NEW

Featured Maple Leaf Product:  Lightlife Original Tempeh (#00203)

Method

1. In a bowl, mix together the rosemary, oregano, black pepper and flour. Dice the Tempeh into 1 1/2 cm x 1 1/2 cm cubes and place into the herb/flower mixture. Toss the Tempeh in the flour and add water to get the flour to adhere to the Tempeh. It is ok if some of the flour is left in the bowl as this will create a roux that will thicken the stew.
2. Preheat the convection oven to 190°C/375°F. Place the flour/herb Tempeh on the parchment lined baking sheet(s) and roast for 25 minutes until browned. At about 12 minutes, flip the tempeh cubes until they are evenly browned on all sides. Remove from oven and set aside.
3. Heat oil on medium-high heat in a large stock pot or tilting kettle. Add onions, celery, and carrots, and cook until they begin to soften, approximately 10 - 15 minutes. Stir in the garlic and sauté for another few minutes.
4. Add the potatoes and the sweet potatoes to the stock pot; mix well. Cover the pot with a lid and allow the potatoes to cook until they begin to get tender. Stir in the drained mushrooms, vegetable broth, and tomato paste. Bring to a boil, lower heat, and cover. Allow the stew to simmer until the vegetables are almost cooked.
5. Stir in the roasted Tempeh cubes, soya sauce and parsley. Heat for approximately 5 minutes more or until an internal temperature of 74°C/164°F is reached for a minimum of 15 seconds.
6. At the point of service, serve 250 ml/1 cup using an 8 ounce ladle.

Suggested Accompaniments

Serve over steamed rice with a warm crusty bun/tea biscuit and garnish with fresh rosemary if desired (sides not included in nutritional information).

Nutritional Info per 250 mL (374 g/13 oz)