TEMPEH POT AU FEU


Nothing like a big pot of vegetables in broth when it's cold and rainy outside. It's also one of the easiest dishes to make if your happen to be feeling under the weather. Just pop a few veggies, tempeh, herbs and broth in a pot, heat and serve. Dinner ready in 30 minutes, start to finish. Serve with crusty bread and ground mustard. Yum.


INGREDIENTS

1 medium yellow onion, quartered

2 leeks, white & light green parts only, cleaned and sliced

2 springs of fresh parsley

2 springs of fresh thyme

2 springs of fresh oregano

2 garlic cloves, peeled

2 parsnips, cut in 2" pieces

4 carrots, cut in 2" pieces

1/2 small head nappa cabbage(or green cabbage), quartered

1 lb baby potatoes, whole

8 oz tempeh, cut in 8 pieces

5 cups vegetable broth, flavor of choice(Iused 'no chicken' boullion)

Salt & pepper to taste.

DIRECTIONS

1. Before slicing leek, use one of the leaves from the to tie herbs together.


2. Place garlic, onion, leeks and herb bundle into dutch oven or stock pot. Place remainder of vegetables and tempeh on top. Add both.


3. Heat to boil over medium-high heat. Once boiling, decrease heat to low, cover then cook until aromatic and vegetables tender, approximately 25-30 minutes.


4. Remove bay leaf. Garnish with fresh parsley. Serve with stone ground mustard and crusty bread.


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