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Tempeh Pot Au Feu

Nicole Kearsley
This is a vegan spin on a simple vegetable dish from France, using tempeh instead of animal meat. Pot Au Feu was enjoyed by royalty and peasants alike. It’s very easy, quick, and exceptionally adaptable.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American, French, Vegan
Servings 2


  • 1 Medium Yellow Onion quartered
  • 2 Leeks cleaned and sliced
  • 2 springs Fresh Parsley
  • 2 springs Fresh Thyme
  • 2 springs Fresh Oregano
  • 2 cloves Garlic peeled
  • 2 Parsnips cut in 2" pieces(remove woody center if desired)
  • 4 Carrots cut in 2" pieces
  • 1/2 Small Head Nappa Cabbage quartered
  • 1 pound Baby Potatoes whole
  • 8 ounces Tempeh cut in 8 pieces
  • 5 cups Vegetable Broth flavor of choice
  • 1/2 teaspoon Salt & Pepper to Taste to taste


  • Before slicing leek, use one of the leaves from the to tie herbs together.
  • Place garlic, onion, leeks and herb bundle into a dutch oven or stockpot. Place the remainder of vegetables and tempeh on top. Add vegetables broth.
  • Heat to boil over medium-high heat. Once boiling, decrease heat to low, cover then cook until aromatic and vegetables tender. Approximately 25 minutes.
  • Remove bay leaf. Garnish with fresh parsley. Serve with stone-ground mustard and crusty bread.


ADD MORE FLAVOR: Serve with crusty bread and ground mustard.
*LEEKS: You can use one large instead of 2 regular pieces.
**VEGETABLES: Vegetables like rutabaga and brussels sprouts should be avoided because they can turn bitter when cooked this way.
***CUTTING: Make sure you cut all the veggies as directed. You want to maintain the structural integrity of the vegetables after being cooked
****SERVING: This recipe yields 28 grams of protein for each serving.