Linda Voorhis - Veganification

Terri’s Butternut Squash Coconut Curry Stew with Tempeh

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Ingredients

• 2½ cups unchicken broth, separated
• 1 8-ounce package tempeh
• 2 teaspoons potato starch
• 2 teaspoons plus spritz of olive oil, separated
• 5 cloves garlic, finely chopped
• 1 inch finger of ginger, grated or micro-planed
• 2 teaspoons sesame seeds, ground
• 1 teaspoon cumin
• 2 teaspoons coriander
• 2 teaspoons curry powder
• 2 teaspoons lemongrass
• 1 tablespoon hot sauce
• 1 teaspoon sesame oil
• 1 15-ounce can coconut milk
• ¼ cup Namu Soyu
• 2 tablespoons tomato paste
• 1 medium butternut squash, cut into bite-size cubes
• 1 medium-large sweet potato or yam, cut into bite-size cubes
• 3 carrots, cut into bite-size rounds
• 1 medium red bell pepper, sliced
• 1 large onion, thick-sliced
• 10 brussel sprouts, cut in half
• 1 15-ounce can garbanzo beans, drained (aquafaba saved for another use)
• 1 bunch cilantro, chopped

Instructions

Prepare the Tempeh
1. Place 1 cup unchicken broth in InstantPot and set to ‘Sauté’ with lid off. This will dramatically reduce time it take to bring to pressure.
2. While heating the broth, cut tempeh into bite-size pieces, then add to InstantPot.
3. Turn off InstantPot and place the lid on the pot.
4. Set to ‘sealing’ or ‘pressure’; Set the time to zero minutes. InstantPot will come to pressure and beep as done. Do ‘quick release’, and open when able to do so.
5. Drain tempeh and pat dry.
6. Coat tempeh with potato starch until it is all absorbed.
7. Give a quick spritz of olive oil
8. Air fry tempeh at 360 degrees Fahrenheit for 10-12 minutes, or until golden brown on the outside.
9. Remove and set aside.
Prepare the Broth
10. In a small bowl, make a thick slurry (using water), with the sesame seeds, cumin, coriander, curry powder, and lemongrass. Set aside.
11. In dutch oven or soup pot, sauté the garlic in 2 teaspoons olive oil for 1 minute, then add the ginger, sautéing for another minute.
12. Add the spice slurry, lemongrass, and hot sauce. Sauté for another minute, until fragrant.
13. Add the tomato paste, and stir to combine.
14. Add the remaining 1½ cups unchicken broth, sesame oil, coconut milk, and Namu Shoyu. Stir until blended and bring to a gentle rolling boil.
Completing the Stew
15. Add the butternut squash, sweet potato, carrots, bell pepper, and onions.
16. Bring back to a gentle boil, then reduce to simmer.
17. Cook until veggies are tender (al dente).
18. Add the Brussel sprouts, and cook for additional five minutes.
19. Add the garbanzo beans.
20. Mix in the cilantro just before serving.