Ingredients:
1 packet tempeh (8 ounces), simmer for 5 minutes (optional)2 tablespoon olive oil or vegetable broth
1 tablespoon tamari or soy sauce
1 medium yellow onion, diced
2 stalks celery, sliced (about ¼ cup)
2 medium carrots, sliced into ½-inch coins (about 1 cup)
Dash of salt, plus more for seasoning
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
3 cups vegetable broth
3 Yukon Gold potatoes, peeled, chopped into ¾-inch pieces
½ cup green or brown lentils
2 sprigs of fresh rosemary
2 bay leaves
1 can diced tomatoes (14 ounces)
1 tablespoon Worcestershire sauce (vegan Annie’s)
1 tablespoon tamari or soy sauce
Freshly ground black pepper to taste
Instructions:
Use your hands to break up the tempeh into large crumbles. Heat 1 tablespoon oil or broth in a large skillet over medium-high heat. Sauté the tempeh for about 5 minutes, or until golden brown. Add 1 tablespoon soy sauce and cook for 1 minute more. Transfer the tempeh to a plate.Heat 1 tablespoon oil or broth in the skillet over medium-high heat. Cook the onion, celery, and carrots for about 5 minutes, or until the onion is translucent. Add a dash of salt. Add the garlic, and thyme and cook for 1 minute more.
Add the vegetable broth, potatoes, lentils, rosemary, bay leaves, and diced tomatoes. Cook for about 20 minutes, or until potatoes are fork-tender. Remove the rosemary sprigs, and bay leaves. Stir in the tempeh crumbles, Worcestershire sauce, and tamari. Season with salt and black pepper.
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