I owe you an apology.
I’m not even going to lie. I completely abandoned you when the going got tough.
But in my defence, you should know that it’s been a week of broken internet, power outages, smashed windows, exploding light bulbs, crumbling roofs, kicked over paint cans, take out meals galore and crying in a pile of dustsheets.
It’s no excuse. And I’m sorry.
But, on the up side, it’s also been of week of finally seeing progress in the renos, finishing touches and some real summer weather!
And today, for the first time in awhile, I’ve been able to use the stove and kitchen in general. Unfortunately, we had a fridge full of VERY sad vegetables that needed to be put out of their misery.
Despite not seeming like a very summery dish, stew was the superhero dish of the hour that let us use up the contents of our fridge before they walked away and we did not have to go to the store to buy a single thing for it, which, to be honest, was beyond what my stress levels could handle.
So let’s pretend that last week didn’t happen and relish in a hot meal, a floor to sit on and working internet. And, with any luck, we’ll even have working lights soon!
- 1 TBSP oil
- 8 oz block of tempeh
- 1 TBSP plain (all purpose) flour
- 1 onion, chopped
- 250 g mushrooms, roughly chopped
- 1 tsp salt
- 1 cove of garlic, pureed
- 1 tsp oregano
- 1 TBSP tomato puree (paste)
- 3 cups vegetable broth
- ½ cup dry white wine
- 1 TBSP vegan worcestershire sauce
- 2 large potatoes, chopped roughly
- 2 large carrots
- 2 large stalks of celery
- 2 large handfuls of cabbage (or kale) roughly chopped
- 2 large handfuls of fresh spinach, chopped
- Heat oil in a large pot on the stove over medium high heat.
- Toss cubed tempeh in flour and add to pot to brown.
- Once gently browned, add onions, mushrooms and salt to pot with tempeh and cook until onions are softened and mushrooms have released most of their moisture.
- Add tomato puree, oregano and garlic to pot and cook for one minute.
- Add broth, worcestershire sauce and wine to the pot, bring to a boil and reduce to a simmer.
- Add carrots and potatoes to the pot and cook for 30-45 minutes (or longer if you desire).
- Add celery and cabbage and cook for another 20 minutes.
- Season to taste with salt and pepper.
- Just before serving, add spinach and allow to wilt.