Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Add 2 blocks (8 ounces each) of cubed tempeh and cook for 5-7 minutes, turning occasionally, until golden brown on all sides, then remove the tempeh and set aside.

3. 3

   Reduce heat to medium, add 1 large chopped onion, 1 diced red bell pepper, and 1 diced green bell pepper to the pot, and sauté for 8-10 minutes until softened, stirring frequently.

4. 4

   Stir in 4 minced cloves of garlic, 1 teaspoon of smoked paprika, and 0.25 teaspoon of crushed saffron threads, cooking for 1 minute until fragrant.

5. 5

   Pour in 1 can (14.5 ounces) of crushed tomatoes and 2 cups of vegetable broth, add 1 bay leaf, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then return the tempeh to the pot.

6. 6

   Bring the stew to a simmer, then reduce heat to low, cover the pot, and cook for 75 minutes, stirring occasionally.

7. 7

   Add 1 can (15 ounces) of rinsed and drained chickpeas and 1 tablespoon of sherry vinegar, continuing to simmer, uncovered, for another 15 minutes to allow flavors to meld and the sauce to thicken slightly.

8. 8

   Garnish the Estofado de Tempeh a la Riojana with 2 tablespoons of fresh chopped parsley before serving.