Vegan ‘Beef’ Stew

A satisfying vegan ‘beef’ stew that uses tempeh* instead of meat. If you’re not familiar with tempeh, it’s a protein source that’s made by fermenting cooked soybeans, which is then formed into a dense cake that can be cut to whatever size you desire. Know, however, that some brands of tempeh may contain wheat or are not manufactured in a gluten-free facility. If in doubt, check with the manufacturer of the brand that you are thinking of using to be sure it’s gluten-free.

Ingredients:

• 1 (15 oz) can organic pumpkin purée
• 1 (15 oz) can organic black beans
• 1/2 cup almond milk
• 1/4 cup gluten-free, reduced sodium tamari
• 1 large onion, diced
• 4 garlic cloves, chopped
• 2 celery ribs, chopped
• 2 carrots, sliced 1/2-inch round
• 1 cup vegan red wine* or more
• 1 teaspoon freshly ground cumin seeds
• 1 teaspoon dry sage
• 1 teaspoon dry basil
• 2 (8oz) packages gluten-free tempeh, cut into bite-size pieces
• 1 teaspoon Himalayan salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste

Directions:

1. Place the pumpkin, black beans, and almond milk in a high powered blender. Blend on high speed for 1 minute or until creamy smooth. Set aside.
2. Place in a large pot the onion, garlic and tamari. Sauté on medium-high heat until aromatic and the onions translucent.
3. Add the celery and carrots. Sauté 5 minutes or until just tender. Don’t over cook.
4. Add the red wine, partly cover with a lid, and simmer for 10 minutes, stirring occasionally.
5. Add blended pumpkin and bean mixture, as well as the dried herbs and seasoning. Stir. The consistency of the liquid should be like gravy. If too thick, add a little extra wine. Let simmer for 5 minutes or until heated, stirring frequently to prevent the stew from sticking to the pot. If desired, add more salt and pepper to taste.
6. Add the tempeh and gently toss to coat. Simmer for 10 minutes or until the tempeh is heated through. Serve immediately.

Variations:

1. When adding the onion and garlic, add sliced crimini mushrooms, also known as baby bella mushrooms.
2. If you prefer, replace the tempeh with another plant-based meat substitute. You might try a Beyond Meat brand product, such as 2 packages of either Beyond Sausage or Beyond Burger. Just cook according to the package directions, slice into bite-size pieces, then add the pieces to the stew just before serving.

Yield:
Makes 6 servings

*Wine can be processed using animal products, such as gelatin, egg whites, animal milk, and more. And though most wines are gluten-free, some winemakers use a wheat past to seal the oak barrels used for aging wines. But there are vegan and gluten-free wineries. Frey Vineyards is a popular choice.

P R I N T