Tempeh Autumn Stew Recipe

Name: Tempeh Autumn Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -9 whole baby onions, peeled; 2 tablespoons olive oil; 225 g tempeh; 1 strip kombu (sea vegetable); 3 carrots, trimmed, peeled, and cut into chunks; 1 tablespoon fresh ginger, peeled and finely chopped; 2 sprigs fresh rosemary; 1 tablespoon wheat-free vegetable bouillon granules; 4 sprigs fresh thyme; 14 small pumpkin, peeled and cut into large pieces; 1 cup frozen peas; 2 teaspoons miso; 2 tablespoons chopped fresh parsley

Servings: persons

6 -9 whole baby onions, peeled
2 tablespoons olive oil
225 g tempeh
1 strip kombu (sea vegetable)
3 carrots, trimmed, peeled, and cut into chunks
1 tablespoon fresh ginger, peeled and finely chopped
2 sprigs fresh rosemary
1 tablespoon wheat-free vegetable bouillon granules
4 sprigs fresh thyme
14 small pumpkin, peeled and cut into large pieces
1 cup frozen peas
2 teaspoons miso
2 tablespoons chopped fresh parsley

1
Place the onions and oil in a medium-sized casserole dish.
2
Add enough water to cover them and boil for 2-3 minutes.
3
Add the tempeh, kombu, carrots, ginger, rosemary, bouillon, and thyme.
4
Add more water to cover vegetables.
5
Cover and bring to a boil, then lower the heat and simmer uncovered for 10 minutes.
6
Add the pumpkin and simmer for another 10 minutes.
7
Add the peas and heat through.
8
Take 2 tablespoons of broth from the pot, mix with the miso, and return to the pot.
9
Serve garnished with parsley.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 -9 whole baby onions, peeled, 2 tablespoons olive oil, 225 g tempeh, 1 strip kombu (sea vegetable), and more.

Yes, Tempeh Autumn Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh Autumn Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions