Ingredients
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For the Tempeh Marinade:
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2 tablespoons olive oil (optional)
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1 large onion, thinly sliced
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2 cloves garlic, minced
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1-inch piece ginger, peeled and grated
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1/2 teaspoon red chili flakes
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1/2 teaspoon ground cumin
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1/4 teaspoon coriander powder
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1/4 teaspoon turmeric powder
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1/4 cup unsweetened coconut milk beverage
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For the Sweet Potato and Kidney Bean Stew:
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2 medium sweet potatoes, peeled and cubed
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1 can (15.5 oz.) no-salt-added black beans, rinsed and drained
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1 can (15.5 oz.) no-salt-added kidney beans, rinsed and drained
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1 can (14 oz.) light coconut milk
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1/2 cup vegetable broth
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For the Fermented Tempeh:
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1 block extra-firm tofu, pressed to remove excess moisture (about 1 pound)
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1 package (2.8 ounces) active dry yeast (such as Red Star Platinum)
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1/2 cup water
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1/4 cup brown rice miso paste
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1/2 cup unsweetened apple sauce
Directions
Subtitle: This flavorful one-bowl wonder features fermented tempeh, kidney beans, and sweet potatoes simmered in a savory coconut broth with fresh herbs and spices. It’s perfect for busy weeknights!
Ingredients:
For the Tempeh Marinade:
• 2 tablespoons olive oil (optional)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, peeled and grated
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 cup unsweetened coconut milk beverage
For the Sweet Potato and Kidney Bean Stew:
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15.5 oz.) no-salt-added black beans, rinsed and drained
• 1 can (15.5 oz.) no-salt-added kidney beans, rinsed and drained
• 1 can (14 oz.) light coconut milk
• 1/2 cup vegetable broth
For the Fermented Tempeh:
• 1 block extra-firm tofu, pressed to remove excess moisture (about 1 pound)
• 1 package (2.8 ounces) active dry yeast (such as Red Star Platinum)
• 1/2 cup water
• 1/4 cup brown rice miso paste
• 1/2 cup unsweetened apple sauce
Instructions:
Step 1: Prepare the marinade for the tempeh: Heat the olive oil in a small skillet over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove from the heat and let cool completely.
Step 2: Make the sweet potato and bean stew: While the onions are cooling, combine the sweet potatoes, black beans, and kidney beans in a large bowl. Set aside.
Step 3: Prepare the fermented tempeh: Place the tofu and water in a blender and puree until smooth. Transfer the mixture to a small bowl and whisk together the yeast, sugar, and 1/4 cup warm water until dissolved. Let stand until foamy, about 10 minutes. Stir the miso and apple sauce into the yeast mixture. Pour half of the mixture over the blended tofu and mix well. Taste a little bit and adjust the seasoning if desired.
Step 4: Marinate the tempeh: Pat the drained and pressed tempeh blocks dry with paper towels. Cut each block into six even pieces, making 18 pieces in total. Place the cut-side down on a baking sheet lined with parchment paper. Spoon the marinade evenly over the top and use your hands to coat all sides. Cover the baking sheet tightly with plastic wrap and set aside at room temperature for 1 hour.
Step 5: Cook the sweet potato and bean stew: After marinating the tempeh, prepare the stew according to the following steps:
a. Heat the coconut milk, vegetable broth, and brown sugar in a Dutch oven or large saucepan over medium heat until hot but not boiling. Whisk to combine.
b. Add the sweet potatoes, black beans, and kidney beans to the pot along with the bay leaves and thyme sprigs. Stir everything together.
c. Reduce the heat to low and cover the pot with a lid slightly ajar. Simmer, stirring occasionally, until the sweet potatoes are tender, about 15-20 minutes.
d. Discard the bay leaves and thyme sprigs before serving. Season with salt and pepper to taste.
Step
Steps
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1
Done
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Step 1: Prepare the marinade for the tempeh: Heat the olive oil in a small skillet over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove from the heat and let cool completely. |
|
2
Done
|
Step 2: Make the sweet potato and bean stew: While the onions are cooling, combine the sweet potatoes, black beans, and kidney beans in a large bowl. Set aside. |
|
3
Done
|
Step 3: Prepare the fermented tempeh: Place the tofu and water in a blender and puree until smooth. Transfer the mixture to a small bowl and whisk together the yeast, sugar, and 1/4 cup warm water until dissolved. Let stand until foamy, about 10 minutes. Stir the miso and apple sauce into the yeast mixture. Pour half of the mixture over the blended tofu and mix well. Taste a little bit and adjust the seasoning if desired. |
|
4
Done
|
Step 4: Marinate the tempeh: Pat the drained and pressed tempeh blocks dry with paper towels. Cut each block into six even pieces, making 18 pieces in total. Place the cut-side down on a baking sheet lined with parchment paper. Spoon the marinade evenly over the top and use your hands to coat all sides. Cover the baking sheet tightly with plastic wrap and set aside at room temperature for 1 hour. |
|
5
Done
|
Step 5: Cook the sweet potato and bean stew: After marinating the tempeh, prepare the stew according to the following steps: |
