Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add 1 large onion, finely chopped, and cook until softened, about 5-7 minutes. Stir in 4 cloves of minced garlic, 1 large red bell pepper, deseeded and diced, and 1 large green bell pepper, deseeded and diced, cooking for another 5 minutes until slightly tender.

3. 3

   Stir in 1 teaspoon of smoked paprika and 2 bay leaves, cooking for 1 minute until fragrant.

4. 4

   Add 500 grams of tempeh, cut into 2 cm cubes, 400 grams of canned crushed tomatoes, 250 ml of dry white wine, 500 ml of vegetable broth, and 500 grams of potatoes, cut into 2 cm cubes, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and let the stew simmer gently for 60-75 minutes, or until the potatoes are fork-tender and the flavors have fully melded.

6. 6

   Season the stew with salt to taste and freshly ground black pepper to taste.

7. 7

   Ladle the "Ensopado Lento de Tempeh e Vegetais" into bowls, garnishing each serving with chopped fresh parsley.