Healthy Vegan Recipes: Sweet Potato Tempeh Stew Recipe

Whether you’ve long been a practicing vegan or are just looking for a new healthy, vegan recipe for a Meatless Monday resolution (to accompany a Makeup Free Monday pledge too, clearly!), this sweet potato and tempeh stew recipe from Personal Chef Melissa Costello of Karma Chow is perfect for you. It’s dense and filling, so you won’t feel like you’re eating a bowl of boring, over-cooked veggies (even though you kinda are!), and freezes flawlessly, so you can whip up an oversized pot, divide into single-serve portions, freeze and defrost as needed for lunch or dinner so you are never without a healthy, easy and wholesome vegan recipe sure to satisfy. If you’re gluten-free, just leave out the Worcestershire sauce – we did and it still tasted delicious – and make sure your tempeh and canned tomatoes say “gluten-free.”

Should you go gluten-free?

Vegan Sweet Potato Tempeh Stew Recipe

1 lb Tempeh, cubed
2 c. chopped red onion
1 c. sliced celery w/leaves
4 c. Vegetable broth
1 bay leaf
3⁄4 c. hulled barley, rinsed
4 c. sweet potatoes, peeled & cubed (about 2 medium)
2 c. sliced carrots
1-1/2 c. parsnips, peeled & cubed
1 TBL vegan Worcestershire sauce
1 tsp dried oregano
1 -28 oz can Roasted Whole tomatoes in juice
1-1/2 c. frozen peas
Olive Oil

Healthy, Vegan & Raw Chili Recipe

Heat Olive Oil in a stockpot over medium heat. Add onion, celery & carrots and sauté until onion is translucent. Add sweet potatoes and parsnips and stir to combine. Cook for 3 minutes and then add veggie broth, bay leaf, oregano and barley. Bring to a boil then cover pot and simmer until all the vegetables and the barley are tender, about 20 minutes. Add Tempeh, tomatoes, and Worcestershire sauce. Simmer for 10 more minutes. Add frozen peas last and stir to combine. Cook 2 more minutes. Serve immediately!

6 Health-Boosting Spices!