Slow Cooked Tempeh Stew

We all have good intentions and sometimes the intent to spend a lot of time in the kitchen gets interrupted by life, by chores, and the little things.  It's on days like that where I like to pull out these crock pot meals that do most of the work for you.  This has been a long staple of mine because it's tasty, healthy and also quite filling.  It has a Parisian feel to it with the sauce and is also easily modified.  I particularly like the Tempeh because it makes it a bit heftier as a whole meal.

You Will Need:

1 28 oz. Can crushed tomatoes 

1 block of tempeh

4 Cups Green beans, washed and cut into 1 inch lengths

4 Large carrots

4 Medium red potatoes

1 onion, diced

3 Cups Veggie broth

2 TBSP Dried Sage

1 TBSP dried Thyme

1 dash of Banquet seasoning

1 tsp. ground pepper

Salt to taste

There's no big secret in preparation here.  Just add everything to the crock pot and stir well.  I do prefer to lightly braise the tempeh in a sauce pan until lightly browned but this is not necessary.  It can all be added and then stirred together.  I usually will start this in the morning and let it cook on low all day long or until the potatoes are tender.

I salt at the end because the salt sometimes prohibits foods from cooking and absorbing the liquids during the cooking process.

Enjoy this stew with some artisan bread or a salad and you have a filling and complete meal.

Bon Appetit as our late French Chef would say in closing.