My Veggie Chef

Irish Stew with Tempeh and Root Veggies (GF)


Warm up this delicious, hearty stew and your whole family will cheer! Our plant-strong Irish stew features sauteed tempeh, diced red skin potatoes, sliced carrots, mushrooms, and green peas. This is festive comfort food at its best. Serve with hearty bread and your favorite beer!


  • Bay Leaf
  • Carrots
  • Cornstarch
  • Garlic Powder
  • Green Peas
  • Italian Seasoning
  • Mushrooms
  • Onions
  • Potatoes
  • Tempeh
  • Tomato Sauce
  • Vegetable Base
Cook Time
40 min
Pairs With
Red Wine Beer
Good To Have
Salt Pepper
Print / Download
Order This Meal


Cooking Instructions

  1. Defrost 24 hours in the refrigerator.
  2. Heat 1 tablespoon oil of choice in a large, high sided skillet over med/high heat. Add tempeh to skillet and cook until lightly browned on all sides, about 10 minutes.
  3. Add potato/veggie mixture to skillet along with 4 cups water. Bring to a boil over high heat. Cover, reduce heat to med/low and cook until carrots are tender, about 20 minutes
  4. Remove lid from cup with cornstarch. Fill with water, replace lid, and shake. Add to pot and continue to cook until stew has thickened, about 5 minutes. Serve with hearty bread and your favorite beer!


  • Red Wine
  • Beer
Order This Meal