Tempeh Pot Au Feu
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.