Temphe Stew by Lisa Witzke

Serves: 4-6 prep time: 1 hour

Ingredients:
1 med. Onion
5 carrots
6 stalks celery
2 small red potatoes
1 package tempeh
1 cup fresh or frozen peas peas
5 T olive oil
2 T flour
½ t dried sage
1 t dried rosemary
1 ½ t dried thyme
½ t marjoram
1 ½ T yellow or white miso
1 ½ T stone ground mustard
3 T tamari

note: if you substitute fresh herbs for dried double the amount

Directions:
Bring 3 cups water and 1 T tamari to a rolling boil
Add tempeh, reduce heat, simmer 10 minutes.
Drain tempeh and set aside.
While tempeh is simmering
Chop onion, carrot, celery and potatoes, set aside.
Prepare rue:
Heat 3 T olive oil, stir in 2 T flour, stirring constantly over medium heat until golden brown.
Add in onions, sauté 3 minutes. Add carrots, celery, potatoes, herbs and pepper to taste.
Sauté 3 more minutes, add 4-6 cups water. Simmer 20 –30 minutes until veggies are done.
While stew is cooking:
Cut cooked tempeh into small triangles. Heat 2 T olive oil, add tempeh, turning until browned on all sides.
You may need to add a bit more oil during cooking.
Add tempeh to stew.
Add peas. Cook 10 minutes.
Turn off stew.
Ladle out 1cup liquid into a bowl add 1 ½ T miso, 1 ½ T mustard and 1 T tamari, stir until blended.
Let stand 10 minutes. Serve.

YUMMY!!!