Tempeh Sausage & Bean Stew (Edit recipe)

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This hearty tempeh sausage and bean stew is packed with plant-based protein, delivering a whopping 90 grams of protein in one pot. It’s rich, flavorful, and incredibly nourishing — perfect for anyone looking to boost their protein intake without meat. Serve it with quinoa, sourdough, or creamy mashed potatoes for a complete and satisfying meal.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

30

Serves: 4

Ingredients

STEW

1 Tbsp Extra Virgin Olive Oil
1 whole Onion, peeled, trimmed and diced
2 whole Carrots, peeled, trimmed and diced
2 whole Celery, trimmed and diced
1 tsp Sea Salt
2 cloves Garlic, peeled and minced
1 tsp Smoked Paprika
1 tsp Herbs, Fresh, Italian
200 grams White Mushrooms, roughly chopped
200 ml Vegetable Bouillon
400 grams Whole Peeled Tomatoes, Canned
0.5 Tbsp Apple Cider Vinegar
2 sprigs Bay Leaf
0.75 tsp Black Peppercorns, Ground Fresh
1.5 Tbsp Nutritional Yeast
500 grams Borlotti Beans

TEMPEH

TO SERVE

1 bunch Basil, Fresh
2 cups Quinoa, (optional)
4 whole Sourdough Bread, slices (optional)
2 cups Whipped Mashed Potatoes (click for recipe), (optional)
2 cups Collard Greens, steamed (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start the stew: Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and fry for 2 minutes, stirring continuously.
Sweat the veggies: Add the diced carrots, celery, and sea salt. Stir well, cover with a lid, and let the veggies sweat for 8 minutes, stirring occasionally to prevent sticking.
Add aromatics and spices: Sprinkle in the smoked paprika, Italian herbs, and minced garlic. Sauté for 2 minutes until fragrant.
Cook the mushrooms: Add the chopped mushrooms, cover, and let them sweat for 5 minutes.
Build the sauce: Pour in the vegetable stock, plum tomatoes, apple cider vinegar, bay leaves, and cracked black pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes.
Prepare the tempeh: While the stew simmers, place the tempeh in a pan, cover with boiling water, add a sprinkle of salt, and simmer for 15 minutes to reduce bitterness. Drain and let cool slightly before slicing into batons.
Finish the stew: Stir in the nutritional yeast (if using) and the borlotti beans. Let the stew cook for another 5 minutes until the sauce thickens.
Pan-fry the tempeh: Heat 1 tbsp olive oil in a frying pan over medium heat. Add the tempeh batons and cook until they start to turn golden brown. Sprinkle over the smoked paprika, toss to coat, and cook for another 2 minutes. Mix the tamari and maple syrup in a small bowl, then pour over the tempeh. Let it bubble and cook until the marinade thickens and coats the tempeh.
Serve and enjoy: Spoon the stew into bowls, top with the sticky tempeh, and sprinkle with fresh basil leaves. Serve with crusty sourdough, fluffy quinoa, or creamy mashed potatoes. Add steamed greens for an extra nutrient boost!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	850
Fat:	108 g
Carbohydrates:	99 g
Protein:	43 g
Cholesterol:	91 g
Sodium:	9131 mg
Fiber:	108 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.