1 serving

½ tbsp olive oil

1 tbsp chopped onion

½ clove garlic, minced

125 gr diced tempeh

50 gr diced potato

50 gr pumpkin cubed

¼ cup shredded carrot

¼ cup diced bell pepper

¼ cup chopped green beans

¼ cup water or bone broth or unsalted lean chicken broth or unsalted vegetable broth

1 tsp sea salt

oregano

complete seasoning

cumin

paprika

pepper

In a small saucepan, heat the oil and sauté the onion with the garlic for about 3 minutes, add tempeh and seasonings and cook until a bit brown.  Add the potato, pumpkin and vegetables and stir well. Add ¼ cup of water, adjust if necessary. Bring to a boil over low heat covered for about 10 minutes or until the potato is soft, stirring every so often. Add more seasoning if needed, and grind the potato and pumpkin with the wooden spoon a little. The stew should be thick. 

Per portion

Cal: 369.8     P: 27.1 F: 20.4 Cb: 23.7