Sweet Potato & Tempeh Stew - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

New to tempeh? Try it in this robust, flavorful vegetarian stew. To make the stew vegan, skip the yogurt entirely or use a vegan replacement like cashew cream to keep the rich texture.


  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 Tbsp. ginger, grated
  • ½ tsp. cardamom
  • ½ tsp. coriander
  • ¼ tsp. red pepper flakes
  • ¼ tsp. salt
  • 2 lbs. sweet potatoes, peeled and cubed
  • 3 cups low-sodium vegetable stock
  • 8 oz. tempeh, cubed
  • 1 cup plain, non-fat yogurt, divided
  • ½ cup pumpkin seeds, toasted


  1. Heat oil in a large pan. Sauté onion and garlic until onion is translucent.
  2. Add spices and salt and sauté for another minute.
  3. Add sweet potatoes and broth. Bring to a boil, then reduce heat to simmer for 10-15 minutes.
  4. Add tempeh and simmer until tempeh is cooked through and potatoes are tender.
  5. Remove from heat, season to taste, and stir in half of the yogurt.
  6. Serve hot, garnished with remaining yogurt and pumpkin seeds.
Nutritional analysis per serving: Calories 485; Total Fat 16.5g (21% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 425mg (19% DV); Total Carbohydrate 64g (23% DV); Dietary Fiber 12.5g (43% DV); Total Sugars 18g; Includes 0g Added Sugars (0% DV); Protein 23g; Vitamin D 0% DV; Calcium 25% DV; Iron 30% DV; Potassium 30% DV; Vitamin A 200% DV; Copper 70% DV; Manganese 60% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/sweet-potato-and-tempeh-stew/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796