loaded tempeh stew

loaded tempeh stew in black bowl

Delicious loaded tempeh stew is filled with hearty and healthy vegan comfort featuring simmered tempeh, lentils, beans, veggies and a rich, savory sauce. 


  • 8 oz. tempeh
  • 6-8 cups vegetable broth
  • 1 large onion diced (2 cups)
  • 4 cloves garlic
  • 1 tsp. tarragon
  • 1 tsp. caraway seeds
  • ½ cup red wine (or vegetable broth)
  • 1 - 15 oz. can tomato sauce (2 cups)
  • 4 cups vegetable broth (or water)
  • 1 ½ cups carrots diced
  • 4 cups petite potatoes with skins on (or diced potatoes)
  • 2 cups French lentils, rinsed
  • 1- 15 oz. can red kidney beans
  • 1 cup frozen or canned fava (broad) beans (or green peas)


Prepare the tempeh

  1. Break (crumble) the tempeh into bite-sized pieces.
  2. Place the tempeh in a pan and cover it with vegetable broth.
  3. Bring to a boil and then reduce the heat and simmer for 20-30 minutes.

Make the stew

  1. While the tempeh simmers, preheat a large soup pot and sauté the onions until they start to brown (about 8 minutes). Add water a tablespoon at a time if the onions start to stick. 
  2. Add the garlic, tarragon and caraway seeds and stir for about 30 seconds.
  3. Deglaze the pot by adding the red wine.
  4. Add the tomato sauce, 4 cups vegetable broth, carrots, potatoes and lentils. Bring the pot to a boil, reduce to medium and simmer for about 30 minutes until the potatoes are soft and the lentils are cooked.
  5. Your tempeh will be done about 10 minutes after the tempeh is done, so drain it and let it sit until the lentils are done.  
  6. Once the lentils potatoes and lentils are cooked through, add the tempeh, kidney beans and fava beans. Stir and heat everything through (about 10 minutes for frozen fava beans).
  7. Add salt or pepper if desired.


  • I've found that it's easier to crumble tempeh if you slice it in pieces first. You can make the tempeh a day ahead and store it in a tightly sealed container in the fridge.
  • If you're not a fava (broad) bean fan, substitute lima beans or peas in this recipe.
  • If you want a stronger tarragon or caraway taste, add either to the simmer broth for the tempeh.
  • Loaded tempeh stew is even more flavorful the next day, so make it ahead or look forward to tomorrow's leftovers. 

Keywords: loaded tempeh stew

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