Tempeh Stew Niçoise Recipe

Name: Tempeh Stew Niçoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lemon juice; 1 teaspoon sugar; 1 teaspoon ground red pepper; 1 teaspoon sea salt; 1 pound tempeh, cut into 1-inch cubes; Cooking spray; 4 cups chopped onion; 2 teaspoons chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 4 garlic cloves, thinly sliced; 1/2 cup dry white wine; 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained; 1 (3-inch) orange rind strip; 1/2 cup nicoise olives, pitted; 2 tablespoons finely chopped fresh parsley; 3 cups hot cooked rice

Servings: persons

3 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon ground red pepper
1 teaspoon sea salt
1 pound tempeh, cut into 1-inch cubes
Cooking spray
4 cups chopped onion
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
4 garlic cloves, thinly sliced
1/2 cup dry white wine
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1 (3-inch) orange rind strip
1/2 cup nicoise olives, pitted
2 tablespoons finely chopped fresh parsley
3 cups hot cooked rice

1
Preheat oven to 375u00b0.
2
Combine first 4 ingredients in a medium bowl. Add tempeh; toss gently. Arrange tempeh mixture in a single layer in a 11 x 7-inch baking dish. Bake at 375u00b0 for 30 minutes.
3
Heat a Dutch oven coated with cooking spray over medium heat. Add onion; cook 7 minutes or until tender, stirring frequently. Add thyme, rosemary, and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Stir in tomatoes and rind; cover, reduce heat, and simmer 15 minutes. Stir in tempeh and olives; cook 5 minutes. Discard rind. Sprinkle with parsley; serve over rice.

781

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 tablespoons fresh lemon juice, 1 teaspoon sugar, 1 teaspoon ground red pepper, 1 teaspoon sea salt, and more.

Yes, Tempeh Stew Niçoise 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.

Tempeh Stew Niçoise

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