Slow Cooker Fall Harvest Tempeh Stew

Name: Slow Cooker Fall Harvest Tempeh Stew
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Ingredients: 4 cup vegetable broth (low-sodium); 0.5 cup apple cider (unsweetened); 2 Tbsp tamari or soy sauce; 2 Tbsp tomato paste; 1 Tbsp olive oil; 1 Tbsp Dijon mustard; 2 Tbsp cornstarch; 1 tsp dried thyme; 1 tsp dried rosemary (crushed); 0.5 tsp smoked paprika; 1 tsp sea salt; 0.5 tsp black pepper (freshly cracked); 16 oz tempeh (cut into 1-inch cubes); 3 cup butternut squash (peeled and cut into 1-inch chunks); 2 cup carrots (cut into 1/2-inch coins); 1.5 cup parsnips (peeled and sliced); 1 medium yellow onion (diced); 4 cloves garlic (minced); 2 cup kale (stems removed, roughly chopped)

A hearty and warming autumn stew featuring cubed tempeh, tender butternut squash, root vegetables, and fresh herbs slow-cooked to perfection.

Ingredients

Wet

4 cup vegetable broth (low-sodium)
0.5 cup apple cider (unsweetened)
2 Tbsp tamari or soy sauce
2 Tbsp tomato paste
1 Tbsp olive oil
1 Tbsp Dijon mustard

Dry

2 Tbsp cornstarch
1 tsp dried thyme
1 tsp dried rosemary (crushed)
0.5 tsp smoked paprika
1 tsp sea salt
0.5 tsp black pepper (freshly cracked)

Other

16 oz tempeh (cut into 1-inch cubes)
3 cup butternut squash (peeled and cut into 1-inch chunks)
2 cup carrots (cut into 1/2-inch coins)
1.5 cup parsnips (peeled and sliced)
1 medium yellow onion (diced)
4 cloves garlic (minced)
2 cup kale (stems removed, roughly chopped)

Method

1. Add the cubed tempeh, butternut squash, carrots, parsnips, onion, and minced garlic directly into a 6-quart slow cooker.
2. In a separate medium bowl, whisk together the vegetable broth, apple cider, tamari, tomato paste, olive oil, Dijon mustard, cornstarch, thyme, rosemary, smoked paprika, salt, and black pepper until well combined.
3. Pour the liquid mixture over the vegetables and tempeh in the slow cooker, gently stirring to coat everything evenly.
4. Cover and cook on LOW for 6 hours (or on HIGH for 3 to 4 hours) until the squash and root vegetables are tender.
5. Stir in the chopped kale during the last 20 minutes of cooking, allowing it to wilt into the hot stew.
6. Taste and adjust seasoning with additional salt or pepper as desired, then ladle into bowls and serve warm.