Smoky Garlic & Tomato Stew with Tempeh Chunks
By Better Nature
Published on 07 April 2025
This Smoky Garlic & Tomato Stew with Tempeh Chunks uses a super simple hack, tearing the tempeh into chunks with your hands rather than chopping. The rough and ready chunks work perfectly in this delicious, veggie-packed stew that will leave you feeling properly nourished. This is super versatile too, we love it served with pearl barley, potatoes, sweet potatoes or pasta.
Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 3 tbsp extra-virgin olive oil
- 6 garlic cloves, crushed
- 1 red onion, finely sliced
- 3 x 400g tins chopped tomatoes
- 1 tsp tomato puree
- 2 tsp brown miso paste
- 4 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tsp fine salt
- 200g mushrooms, finely sliced
- 2 courgettes, finely sliced
- 200g spinach
- 3 x 200g blocks Better Nature Organic Tempeh, torn into chunks
Method
Step 1
Heat 2 tbsp oil in a large frying pan, over medium heat. Add the garlic and onion, cook for a few minutes until they begin to brown.Step 2
Add the chopped tomatoes, tomato puree, miso paste, 2 tsp smoked paprika, oregano, black pepper and 1/2 tsp salt to the frying pan. Cook for around 20 mins over a medium heat, until the sauce has started to reduce.Step 3
Meanwhile, heat the oven to 200°C/ 180°C fan/ gas 6. Mix the tempeh with the remaining oil, smoked paprika and salt until fully coated.Step 4
Spread the tempeh over a lined baking tray and cook in the oven for 15 mins, until browned and crisp.Step 5
Once the sauce has cooked for 20 mins, add the mushrooms, courgettes and spinach then stir. Simmer for a further 10 mins until the vegetables are cooked through.Step 6
Season the sauce to taste then serve with your choice of carb and top with crisp tempeh to serve.