Cabbage Tempeh Stew with Crispy Kale

Jody Eddy — Tue, 11 Mar 2025 19:21:20 +0000

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:

Yield: Makes 10 cups

Time: 60 minutes

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.

The post Cabbage Tempeh Stew with Crispy Kale appeared first on Forks Over Knives.

Irish White Bean and Cabbage Stew

Susan Voisin — Wed, 13 Mar 2013 23:06:51 +0000

I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple, hearty dishes of Irish home cooking. With barley and white beans, too, it’s a healthy, filling meal all on its own. Check out our roundup of vegan St. Patrick’s Day recipe ideas for more inspiration.

From FatFreeVegan.com

Yield: Makes 6 large servings

Time: 60 minutes

1 large onion, chopped
3 ribs celery, chopped
2 to 3 cloves garlic, minced
½ head cabbage, chopped
4 carrots, sliced
1 to 1-½ pounds potatoes, cut in large dice
1 bay leaf
1 teaspoon dried thyme
½ teaspoon caraway seeds
½ teaspoon dried rosemary, crushed
½ teaspoon freshly ground black pepper
1⁄3 cup pearled barley (optional or substitute with gluten-free grain)
6-8 cups vegetable broth or low-sodium vegetable broth
3 cups cooked great northern beans (2 cans, drained)
14.5-ounce can diced tomatoes
1 tablespoon chopped fresh parsley
salt to taste

Instructions

Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

The post Irish White Bean and Cabbage Stew appeared first on Forks Over Knives.

Irish Archives - Forks Over Knives

Cabbage Tempeh Stew with Crispy Kale

Tips

Instructions

Irish White Bean and Cabbage Stew

Instructions