Elly Pear's Bean Stew with Tempeh

When a bean stew tastes as good as the one from @ellypearsletseat then all we need to do is add Tempeh.


200g Tempeh sliced into chunks
2 Tbsp Olive Oil
300g Aubergine: Diced into 1.5cm chunks
250g Red Onions, Diced
3 Garlic Cloves, Finely Sliced
300g (Any Colour) Peppers: De-seeded & cut into 1.5cm dice
300g Courgettes: Cut into 1.5cm dice
2 Tsp Sweet Smoked Paprika
2 Bay Leaves
1 Tsp Dried Oregano
400g Tin of Plum Tomatoes
400g Tin of Butter Beans: Rinsed & drained
200g Baby Spinach
Flaked Sea Salt & Fresh Ground Pepper


Heat the olive oil in a large saucepan over a medium heat. Add the aubergine, sprinkle with salt and fry for about 5 minutes, until browned. Add the onions and garlic and cook for 4 minutes, stirring regularly, then add the peppers and courgettes. Stir really well and deeply. Cook for a further 5 minutes, stirring regularly, then add the paprika, bay leaves and oregano. Stir well for 1 minute, until aromatic.

Add the tomatoes and their juices, and roughly break them up with the back of your spoon. Mix in the beans and season well with salt and pepper. Add 200ml boiling water, stir, bring to a simmer and cook over a very low heat for 10 minutes. Stir through the spinach, and continue to cook for 30 minutes and add the tempeh so it can start absorbing all that delicious flavour. Taste for seasoning.

You can serve this immediately but it tastes even better if left in the fridge overnight, letting all the flavours suffuse and build. I’d recommend separating it into batches and storing them in the fridge for one or two days – to get the stew to its flavour peak – before freezing.

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Impulse Tempeh