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Tempeh Ragout

This stove-top ragout has a rich, hearty flavor, and is especially good on a cold, wintry night. Tempeh Ragout

Ingredients:

  • 1 Tbsp butter or margarine
  • 1 Tbsp olive oil
  • 1-8 oz packet tempeh, cut into bite-sized pieces
  • 1 large onion, chopped
  • 2 Tbsp all-purpose flour
  • 1 clove garlic, minced
  • 1 1/2 c vegetarian beef style broth
  • 1/4 tsp ground black pepper
  • 3/4 tsp hot Hungarian paprika*
  • 1 bay leaf
  • 1 tsp vegetarian Worcestershire sauce
  • 1 tsp browning sauce
  • 1 c frozen lima beans
  • 2 medium potatoes, diced
  • 2 carrots, peeled and sliced
  • 1 stalk celery, chopped
  • 1/2 tsp seasoning salt or to taste

Directions:

  1. In large heavy pot over medium heat, melt butter in oil. Add tempeh and onions, and allow to brown about 6 minutes, turning twice.
  2. Add garlic and flour; cook another half-minute, stirring well. Pour in broth and stir until it simmers a minute and thickens to a smooth gravy.
  3. Add black pepper, paprika, bay leaf, Worcestershire sauce, browning sauce, lima beans, potatoes, carrots, celery, and seasoning salt; stir well. Add water to barely cover all vegetables and tempeh; stir.
  4. Bring back to a simmer. Reduce heat to lowest setting, cover, and simmer 20 minutes, or until the vegetables are just fork tender. Serve hot with bread or rolls.

*or use plain paprika with a dash or two of cayenne to taste

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