October 22, 2010

Spicy Sweet Potato and Winter Squash with Tempeh Stew


Sometimes you just throw together some crazy stuff and it fortunately happens to turn out all right. Thank goodness this was one of those times!

I was a little worried about adding the tempeh in, but hey, it worked.

The nice thing about this is that it can be savory or sweet. You get to decide. I love that. Either way, it's fantastic. Plus, the addition of yogurt makes it nice and creamy, like I know everyone likes their root stews. Enjoy!


1 sweet potato
1/4 winter squash (I used acorn)
1/2 tempeh patty, cubed
1/8 cup greek yogurt
soy sauce
garlic powder
crushed red pepper


1. Wash and steam the sweet potato and squash, both with skin on. Steam the tempeh as well.

2. Once soft and tender, peel and move sweet potato and squash to a medium sized pot, throw in about 1/4 cup water and let simmer. Mash up the veggies.

3. Toss the tempeh with the spices and seasonings to your desired taste. A little of some of them goes a long way, so be careful. If you're looking for a sweet stew, nix the spices and add honey or maple syrup.

4. After the veggies are mashed and bubbling, toss in the tempeh and mash to incorporate.

5. When the stew is the thick consistency you want, let it cook just a tad longer (remember, we're adding in some greek yogurt.

6. Transfer to a bowl, let cool for 1-2 minutes, then add the yogurt to gain some creaminess.

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