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Tempeh Vegetable Stew

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Tempeh Vegetable Stew

Phase 2 | Serves 2
Prep time: 10 minutes | Total time: 3 to 8 hours (slow cooker)


8 ounces tempeh, cut into 1-inch cubes
2 cups broccoli florets
2 cups shredded cabbage
1 cup kale, ribs removed, leaves roughly chopped
1 cup sliced leeks
1 dried bay leaf
¼ cup diced celery
¼ cup diced red onion
4 cups organic vegetable broth
2 tablespoons coconut aminos
1 tablespoon minced garlic
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon turmeric


Put all ingredients plus 4 cups of water into a slow cooker or Crock-Pot and cook for 3 to 4 hours on high or 6 to 8 hours on low. Remove the bay leaf before serving.

*Because it contains tempeh, this recipe is only for vegans or vegetarians who do not eat eggs.