all about this wonderful Pot Roasted Tempeh
Y’all, I threw out my back! Can you believe it? I’ve never had back pain in my life, but last weekend I started feeling really limited in what I could do without hurting myself. Chores went undone, meals were barely cooked, and writing most certainly didn’t happen. Thank God my husband is so caring and supportive. He bought me lots of heat packs, did what chores he had time to do, and brought me countless glasses of water.
My back isn’t 100% ok, but it definitely feels much better than it did just a couple of days ago. I was able to do stuff around the house today, and working on my computer is no longer painful. Good thing because I’ve been waiting to share this recipe for Pot Roasted Tempeh for too long!
Vegan pot roast has taken me years to figure out. I wanted a recipe reminiscent of the saucy and savory roast that occupies my Oma’s largest stove eye during many birthday, holiday, and Sunday dinners. Technique wasn’t a problem, I just needed to figure out the right ingredients. Especially since I really wanted a recipe as uncomplicated as my Oma’s.
I was so set in my belief that this was a job for seitan that I eschewed tempeh for far too long. Seitan’s absorbent nature and substantial mouth feel made it seem like the perfect candidate for a vegetarian roast. My Seitan Bourguignon is a good example of this theory gone right. However, it lacks that tender, falling-apart aspect that is coveted in the non-vegan version. Without that quality, my seitan roasts were just hunks of strong protein covered in sauce. Still good, but not what I wanted.
I’m not sure when my mind came around to trying tempeh, but that unexpected decision gave me the freedom to finally create the ultimate vegan pot roast. Tempeh’s firm yet loosey-goosey build makes it the perfect protein to sink seamlessly into the sauce it’s cooked in.
I really really love this recipe, and I think you will too. My Oma serves her version with potato balls or macaroni, and since I have yet to try making vegan potato balls we have been enjoying our Pot Roasted Tempeh with mac. It was always my favorite way to eat my Oma’s version anyway.
At my Oma’s there’s always a bottle of Maggi getting passed around for extra seasoning, but I’ve found that Bragg Liquid Aminos is just as excellent with this stew.
Recommended for this recipe:
Delicious and Vegan Pot Roasted Tempeh
Makes 4 – 6 servings
- 4 8 ounce packages of tempeh, cut into half inch cubes
- 7 cups no-beef, vegetable, or mushroom broth
- 2 tablespoons vegetable oil
- 2 small onions, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1 bay leaf
- 3 tablespoons flour
- 1 teaspoon cornstarch
- 2 tablespoons vegan margarine (like Earth Balance)
- salt or liquid aminos
1. Place the tempeh in large saucepan, and add enough water to cover the tempeh by at least an inch. Place the pan on the stove over high heat to bring the tempeh to a boil. Allow it to boil for 12 minutes before carefully draining the tempeh.
2. Transfer the tempeh to a large shallow bowl or baking dish. Cover the tempeh with 3 cups of the broth, and allow it to marinate for at least 1 hour. Drain the tempeh before use.
3. Heat the oil in a dutch oven or stew pot over medium heat. Add the onions and cook, stirring occasionally, until they are translucent and beginning to brown.
4. Add the thyme, sage, bay leaf and remaining broth to the onions, and bring that mixture to a boil.
5. While the broth comes to a boil mix together the flour, cornstarch, and margarine in a small bowl until they’re fully incorporated.
6. When the broth reaches a boil, turn it down to a gentle simmer, and stir in the flour mixture until it’s fully mixed in, and the broth has thickened.
7. Add the marinated tempeh to the pot, and allow the mixture to cook for 15 minutes uncovered. Season with salt or liquid aminos to taste.
8. Serve the pot roasted tempeh over potato balls, macaroni, or mashed potatoes.