Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of tempeh into 2 cm cubes and season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper, setting aside.

2. 2

   Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed clay pot or Dutch oven over medium heat, then add 1 large finely diced red onion and sauté for 5 minutes until softened.

3. 3

   Stir in 4 minced cloves of garlic, 3 tablespoons of aji amarillo paste, 1 teaspoon of ground cumin, and 0.5 teaspoon of dried oregano, cooking for another 2 minutes until fragrant.

4. 4

   Add the seasoned tempeh to the pot and cook for 5 minutes, stirring occasionally, until it begins to brown slightly.

5. 5

   Pour in 0.25 cup of white vinegar and scrape the bottom of the pot to loosen any browned bits, then add 3 cups of vegetable broth and 500 grams of peeled and quartered yellow potatoes, bringing the mixture to a simmer.

6. 6

   Cover the clay pot and transfer it to a preheated 160°C (325°F) oven, baking for 1 hour and 30 minutes, or until the potatoes are tender and the sauce has slightly thickened.

7. 7

   Stir in 0.5 cup of frozen green peas and 0.25 cup of fresh chopped cilantro, letting it sit for 5 minutes off the heat before serving.