Tempeh Stew

A perfect winter dish but can be enjoyed all year round, the ultimate of comfort food. 

Serves 4-6 

2 hours prep and cooking time


  • 2 Block Tempeh
  • 1 Medium onion
  • 2 large carrots
  • 2 large parsnips
  • 1 small swede
  • 2 stick celery cut into 1/2 inch chunks
  • 6oz frozen peas
  • 1 cup lentils
  • 2 crushed garlic cloves
  • 2 tbsp olive oil or coconut
  • Good quality vegetable stock, we like Kallo brand
  • Salt and Pepper
    To make the dumplings:
  • 2 Cups good quality vegetable stock
  • 4oz self raising flour
  • 2 oz vegetable suet
  • 1/4 tsp dry mixed herbs
  • Pinch of salt and pepper

1. Chop tempeh into 2 x 2cm chunks and marinade in the vegetable stock for at least 1 hour
2. Chop all vegetables and add olive oil to a deep pan with a lid
3. Add veg to the pan and cook gently for 20 mins
4. Add the tempeh and stock to the vegetable pot, stir
5. Add the peas, lentils and pinch of salt and bring to the boil and simmer for 30 mins
6. To make the dumplings, mix flour, suet, salt and pepper ad herbs with a little water
7. The mixture should resemble dough, divide into 8 small balls
8. Add to the stew after 30 mins of simmering, and cook for a further 20 mins
9. Serve with steamed vegetables or rice

Impulse Tempeh