Tempeh stew with potatoes and peas

Ingredients

For 1 serving

• Tempeh150 g
• Potatoes140 g
• Peas100 g
• Onion40 g
• Carrots50 g
• Tomato paste1 tablespoon
• White wine40 ml
• Vegetable broth200 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy, celery, sulphites,

In season: April – June

Method

1. Heat the vegetable stock in a small pan. Meanwhile cut the tempeh into roughly 2 cm cubes; peel and chop the onion, peel and chop the carrot; peel the potatoes and cut them into roughly 2 cm chunks.
2. In a large pan heat the oil over a medium-high heat and brown the tempeh for 5 minutes, turning, until golden on all sides; lift it out and set aside.
3. In the same pan lower the heat to medium-low and soften the onion and carrot for 4 minutes; add the potatoes and tomato purée and stir for a minute.
4. Deglaze with the white wine until the smell of alcohol has gone, then pour in the hot stock, season with salt, cover and simmer for 20 minutes over a low heat, until the potatoes are nearly tender.
5. Add the tempeh and peas and cook uncovered for another 8 minutes, until the peas are tender and the sauce has thickened; season with salt and black pepper.