Nutritional Wisdom with Carly Pollack

Tempeh Stew

3-4 cups vegetable stock
1 large onion, diced
1/2 lb tempeh, cut into 1-inch cubes
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/4 head Chinese cabbage
2 stalks celery, diced
1 cup green beans

Bring broth to a boil and add onion. Reduce heat and simmer 5 minutes. Add tempeh. Cook for 30 minutes. Add remaining vegetables and cook until tender.

2 Servings