Mediterranean Beet and Tempeh Stew

Mediterranean Beet and Tempeh Stew
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What Started it all:
Tempeh, Beet, tomato paste, stove


  • 1 package of tempeh, cubed
  • 2 medium-sized beets, peeled and diced
  • 2 tablespoons of tomato paste
  • Olive oil
  • Salt and pepper to taste
  • 4 cups of water
  • Fresh parsley for garnish


  1. Heat a drizzle of olive oil in a large pot over medium heat.
  2. Add the cubed tempeh to the pot and sauté until golden brown.
  3. Once the tempeh is browned, remove it from the pot and set it aside.
  4. In the same pot, add the diced beets and sauté for a few minutes until they start to soften.
  5. Stir in the tomato paste and cook for another minute to bring out its flavors.
  6. Return the tempeh to the pot and pour in the water. Season with salt and pepper.
  7. Bring the stew to a gentle simmer and let it cook for about 20-25 minutes, or until the beets are tender.
  8. Taste and adjust the seasoning if needed.
  9. Once the stew is ready, ladle it into bowls and garnish with fresh parsley.
  10. Serve hot and enjoy your delicious Mediterranean beet and tempeh stew!

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