This braised tempeh recipe is certainly one of the best way to brave freezing and greyish winter days, while warming up and embalming your kitchen for several hours. And thanks to seasonal vegetables (aka root vegetables), this dish won’t cost you much to make while being fully local (if you want it to!).
Braised Tempeh & Slow Cooked Winter Vegetables
2 tbsp canola oil
a package of tempeh (250g), thawed, cut into 4 pieces (triangles or rectagles)
3 medium size carrots
2 medium sized potatoes, cut into 4
1 medium size turnip, peeled and cut into pieces the size of the potato pieces.
1 large onions, peeled and cut into 4 or 6 quarters
4 small yellow beets, brushed and trimmed
cloves from one garlic head, peeled
2 sprigs of fresh rosemary (or one teaspoon, dry)
2 sprigs of fresh thyme (or one teaspoon, dry)
1/2 teaspoon of mustard seeds
2-3 bay leaves
2-3 pinches of salt
Freshly ground black pepper or a few peppercorns
about 1.5 liters of vegetable broth
Preheat the oven at 300F.
In a large iron-cast casserole (creuset style), braised over high heat the tempeh in the oil, 2-3 minutes on each side. Remove from the heat.
Add all vegetables, herbs, spices, salt and pepper and vegetable broth. Cover and cook for 3 hours in the oven.
Cook 2 more hours uncovered, spreading some broth over the vegetables every half hour or so.
Serve warm, with the broth (the best part!)