Quick Italian Tempeh Stew

Name: Quick Italian Tempeh Stew
Yield: 4 people
Ingredients: 1 package of tempeh, cubed; 2 large carrots, sliced; 1 tablespoon of sugar; 4 cups of vegetable broth; Salt and pepper to taste; 1 cup of diced tomatoes; 1 cup of chopped onion; 2 cloves of garlic, minced; 1 teaspoon of dried Italian herbs; 1/2 cup of small pasta (like ditalini or small shells)

What Started it all:

Tempeh, Carrot, sugar, pressure cooker

This Italian-inspired tempeh stew is a quick and easy recipe that’s perfect for a cozy dinner with friends or family. It’s packed with hearty flavors and can be whipped up in no time, making it a great option for busy weeknights.

Ingredients

1 package of tempeh, cubed
2 large carrots, sliced
1 tablespoon of sugar
4 cups of vegetable broth
Salt and pepper to taste
1 cup of diced tomatoes
1 cup of chopped onion
2 cloves of garlic, minced
1 teaspoon of dried Italian herbs
1/2 cup of small pasta (like ditalini or small shells)

Instructions

In a pressure cooker, sauté the onions and garlic until they're fragrant and translucent.
Add the tempeh and carrots to the pressure cooker and cook for a few minutes to slightly brown the tempeh.
Stir in the sugar, diced tomatoes, Italian herbs, and vegetable broth. Season with salt and pepper to taste.
Lock the pressure cooker lid in place and bring to high pressure over high heat. Once the pressure cooker reaches high pressure, reduce the heat to low and cook for 8 minutes.
Release the pressure using the quick-release method and carefully open the lid.
Stir in the small pasta and cook for a few minutes until the pasta is tender.
Serve the Italian tempeh stew hot and enjoy!