- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2½ cups
- Print/save recipe
Chef and food writer Jody Eddy visited monasteries, convents, and other sacred spaces around the world to glean culinary traditions and lessons for her cookbook Elysian Kitchens. This hearty cabbage and tempeh stew was inspired by a lamb stew enjoyed on rainy days by the nuns at Kylemore Abbey in Ireland’s Connemara region. The plant-based riff combines the nutty robustness of tempeh with the earthy sweetness of parsnips and carrots, to delicious effect. Kale, baked for a few minutes until crispy, makes a tasty topper, adding color and crunch. Serve with a chunk of whole grain bread for a meal that will leave you feeling fully nourished, inside and out.
Tips
Tempeh: If you like, steam tempeh 10 minutes to mellow any bitterness before slicing. When cool enough to handle, cut into bite-size pieces.
Gluten-free version: To make this gluten-free, use a gluten-free tempeh.
For more inspiration, check out these tasty ideas:
- Irish White Bean and Cabbage Stew
- Hearty Purple Cabbage Soup
- Green Cabbage and White Bean Soup
- Instant Pot Cabbage and Potato Soup with Pickled Veggies
By Jody Eddy,
Ingredients
- 1 large white onion, coarsely chopped (2 cups)
- 4 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 2 medium parsnips, coarsely chopped (2 cups)
- 2 medium carrots, coarsely chopped (1 cup)
- 2 stalks celery, thinly sliced (1 cup)
- 2 cups shredded green cabbage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 lemon
- 8 oz. tempeh, cut into bite-size pieces or crumbled (see tip, recipe intro)
- 1½ cups torn fresh kale, tough stems removed
- Sea salt, to taste
Instructions
- In a large pot combine onion, garlic, and 2 tablespoons of the broth. Cook over medium-high 7 minutes or until onion is translucent, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add parsnips, carrots, celery, and half of the remaining broth; simmer 5 minutes. Add cabbage, thyme, rosemary, pepper, bay leaf, and the remaining broth.
- Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Remove 2 teaspoons zest and squeeze 1 tablespoon juice from lemon. Add tempeh and lemon zest to stew; cover and simmer 10 minutes more or until vegetables are tender. Add water, ½ cup at a time, if needed to achieve desired consistency.
- Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread kale in an even layer on the prepared baking sheet. If you like, lightly sprinkle with salt. Bake 7 to 9 minutes or until crispy. (Watch carefully as the kale bakes; it can burn quickly.)
- Remove and discard bay leaf from soup. Stir in lemon juice and season with salt. Top servings with crispy kale.
Per serving (2½ cups): 226 calories, 32 g carbohydrates, 15 g protein, 7 g total fat, 2 g saturated fat, 0 g cholesterol, 348 mg sodium, 7 g fiber, 10 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (0)
(0 from 0 votes)