Spicy Tempeh Stew

I found an interesting recipe for Spicy Tofu Stew in Vegetarian Times, but as is my habit, I altered it a bit and added a little to it, so here is my recipe for Spicy Tempeh Stew.  If you want to check out the original recipe, it is here.

Spicy Tempeh Stew

1 jar of roasted red peppers, rinsed and drained
2 Tbsp. chili paste
2 cups of low sodium vegetable broth
2 cups water
1 package of tempeh cut into small cubes
1 large pepper (any color), sliced thin
1 potato diced into small pieces
2 cups chopped spinach
1 Tbsp. basil


Combine roasted peppers, chili paste, vegetable broth and water into a medium sized pot.  Cook for 5 minutes or so to soften the roasted peppers

Blend with an immersion blender

Add tempeh cubes sliced bell peppers, and potato.  Cook until potatoes are soft

Add chopped spinach and basil and cook for about 5 minutes until spinach is wilted


I was thinking that some butternut squash cubes would be good in this stew too…next time!







  1. This look amazing good Grace. I am making dinner for a friend tonight who loves stews and soups. This just my be on the menu. 🙂

  2. This looks delicious! I know this is probably a stupid question, but what is the difference between tofu and tempeh?

    • Tempeh is fermented tofu and supposedly better for you. But the reason I made it with tempeh is that I didn’t have any tofu, but I had a package of tempeh in my refrigerator!

  3. Mmmmm. Sounds good. I’ll need to add this to my “must try” list.

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