If you were to ask me to quickly name three ingredients that do not go together, I would answer: soy sauce, red wine, & peanut butter. Yet, these are the three strongest flavors in All Day Tempeh Stew and somehow it works. At least as far as how it tastes, it still doesn’t smell very good. Despite this, it somehow won an H’s favorite award. (Not that this is the stinky tofu of southern cooking, but besides convenience, the other reason you use a slow cooker is to walk into a delicious smelling home after a long day of work).
- 2 packages of tempeh, cubed
- 2 potatoes, diced
- 4 carrots, diced
- 2 medium onions, chopped
- 1 clove garlic, minced
- 1/4 cup ground dried shittake mushrooms
- 1 cup red wine
- 2 bay leaves
- 1 tsp thyme
- 1 1/2 tsp. salt
- 1 tps ground pepper
- 1 14 oz-can tomato sauce
- 3 tablespoons peanut butter
- 2 tbsp soy sauce
- Vegetarian “beef” broth to cover (1 needed 2 cups of water and threw in 1 “beef” bouillon cube)
Combine all ingredients in a slow cooker and cook on low for 8 hours.
Piggin’ Out in Dixie recommends serving it with cornbread, but I made these sweet potato biscuits (or Sweet Tater’ Biscuits as they are called in POID).
- 1 1/2 cups of all purpose flour
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 4 tbs. Earth Balance shortening
- 1 cup cooked sweet potatoes pureed
- soy milk, if needed
Preheat oven to 400F. Sift dry ingredients together. Cut in shortening. Add sweet potato puree. If the dough is too thick, add soy milk. It should be firm, but not too stiff. On a floured surface, cut dough with a biscuit cutter. Place on parchment lined pan and bake 20-25 minutes until browned.