Imagine a pot brimming with golden-brown tempeh, nestled alongside translucent onions and the gentle sweetness of chopped apples.
As steam rises, the comforting aroma of maple syrup and Dijon mustard fills the air, promising warmth and nourishment with each spoonful.
This stew matters to me because it embodies the essence of comfort food—simple, hearty, and filled with flavor that lingers.
During a long, bustling workweek, this dish became a lifesaver, bringing my family together around the table with its homey scent and satisfying taste.
It’s perfect for those busy weeknights when time is short, yet a wholesome meal is still desired, or for leisurely Sunday suppers when you crave something cozy.
Ready to bring this comforting dish to your table? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with the perfect balance of sweet and savory.
- Uses pantry staples like olive oil, Dijon mustard, and maple syrup.
- Cooks quickly, making it ideal for busy weeknight dinners.
- Offers a nutritious, vegan-friendly option with protein-rich tempeh.
- Adapts easily to taste preferences with adjustable sweetness and tang.
Ingredients
- 2 tablespoons olive oil — opt for extra virgin for added flavor.
- 1 block tempeh, cubed — make certain it’s organic for better taste.
- 1 onion, diced — yellow onions work best for their sweetness.
- 2 cloves garlic, minced — fresh garlic enhances the aroma.
- 2 apples, cored and chopped — choose crisp varieties like Honeycrisp.
- 1 cup vegetable broth — low-sodium for better control of saltiness.
- 2 tablespoons Dijon mustard — smooth variety for a balanced tang.
- 3 tablespoons maple syrup — grade A for a richer taste.
- 1 teaspoon dried thyme — fresh thyme can be used for a stronger aroma.
- 1/2 teaspoon salt — adjust to taste.
- 1/4 teaspoon black pepper — freshly ground for maximum flavor.
Step-by-Step Method
Start by heating the olive oil in a large pot over medium heat. Confirm the oil is hot before proceeding to the next step to prevent the ingredients from sticking to the pot. This step is vital for achieving a nice golden color on the tempeh cubes.
Brown the Tempeh
Add the cubed tempeh to the pot. Cook until each side is golden brown, stirring occasionally. This will take about 5 minutes. Browning the tempeh adds depth of flavor and a pleasing texture to the stew.
Sauté the Aromatics
Stir in the diced onion and minced garlic. Cook until the onion turns translucent, about 3-4 minutes. The aroma of garlic and onion should be evident.
This base layer of flavors sets the stage for the rest of the stew.
Add the Apples
Introduce the chopped apples to the pot. Stir to combine with the tempeh and aromatics. The apples should begin to soften slightly, adding a sweet contrast to the savory elements of the stew.
Pour the Broth
Pour in the vegetable broth. Bring the mixture to a gentle simmer. The liquid should cover the ingredients adequately, guaranteeing even cooking.
This step is important for melding the flavors together.
Mix the Mustard and Syrup
Stir in the Dijon mustard and maple syrup until well combined. These ingredients contribute to the stew’s unique sweet and tangy flavor profile.
Confirm they’re evenly distributed throughout the mixture.
Season the Stew
Sprinkle in the dried thyme, salt, and pepper. Stir thoroughly to incorporate the seasonings.
These spices enhance the overall taste, adding a layer of earthiness and a hint of spice to the stew.
Simmer Gently
Cover the pot and let the stew simmer for 20 minutes. Stir occasionally to prevent sticking and guarantee even cooking.
This gentle simmer allows the flavors to meld together, creating a harmonious dish.
Rest Before Serving
Remove the stew from heat and let it rest for 5 minutes. This allows the flavors to settle and the stew to thicken slightly.
Serve over quinoa or brown rice for a satisfying and complete meal.
Ingredient Swaps
- For a nut-free version, replace tempeh with chickpeas or lentils.
- Substitute olive oil with any neutral oil like canola or sunflower oil if preferred.
- Use white wine vinegar or lemon juice in place of Dijon mustard for a different tangy flavor.
- Honey can be used instead of maple syrup for a non-vegan version or if maple syrup is unavailable.
- Replace apples with pears for a regional twist or if apples aren’t in season.
You Must Know
- Use fresh, crisp apples: This will enhance the texture of the stew, providing a delightful contrast to the tempeh and other ingredients.
- Adjust maple syrup for sweetness: Depending on your taste preference, you can increase or decrease the amount of maple syrup to achieve the desired level of sweetness.
- Add a splash of apple cider vinegar: For a touch of tanginess, consider adding a splash of apple cider vinegar during the cooking process to balance the sweetness and enhance the overall flavor.
- Let stew rest for 5 minutes: After cooking, allow the stew to rest for 5 minutes. This helps the flavors meld together and improves the overall taste.
- Serve over quinoa or brown rice: For a complete and satisfying meal, serve the stew over a bed of quinoa or brown rice, which complements the flavors and adds nutritional value.
Serving Tips
- Serve over a bed of fluffy quinoa or brown rice for a hearty meal.
- Garnish with fresh parsley or chives for added color and flavor.
- Pair with a side of roasted vegetables for a complete, balanced dish.
- Serve with crusty bread to soak up the flavorful broth.
- Add a sprinkle of toasted nuts for extra crunch and protein.
Storage & Make-Ahead
The Maple-Dijon Apple Tempeh Stew can be stored in the refrigerator for up to 4 days for ideal freshness.
To make ahead, prepare the stew and freeze it for up to 3 months.
Thaw overnight in the fridge before reheating.
This allows for convenient meal planning and quick meals.
Reheating
To gently reheat Maple-Dijon Apple Tempeh Stew, use a microwave with medium power.
An oven at 300°F or a stovetop on low heat is also an option.
Stir occasionally to prevent sticking.
Veganism’s Global Influence
After enjoying a comforting bowl of Maple-Dijon Apple Tempeh Stew, I often find myself reflecting on how vegan cuisine has woven itself into the fabric of cultures around the world.
From the rich curries of India to the vibrant street food of Southeast Asia, plant-based dishes have taken center stage, embracing local flavors and ingredients with flair.
It’s fascinating to witness how diverse culinary traditions are creatively adapting to embrace veganism.
In bustling cities like Berlin and New York, vegan eateries showcase innovative twists on classic dishes, making plant-based eating exciting and accessible.
I love how this global movement isn’t just about food, but also about sustainability and compassion, inviting us all to be part of something larger than a meal.
Final Thoughts
We’d love for you to give this delicious Maple-Dijon Apple Tempeh Stew a try and make it your own! Feel free to adjust the sweetness or add a splash of apple cider vinegar for a tangy twist to suit your taste.
Frequently Asked Questions
Can I Use a Different Type of Protein Instead of Tempeh?
Absolutely, you can swap tempeh with tofu or chickpeas for a different texture and taste. I love how tofu soaks up flavors, while chickpeas add a hearty bite. Experiment and find what you enjoy most!
How Can I Make This Stew Spicier?
To spice things up, I’d add chopped jalapeños or a dash of cayenne pepper. You could also toss in some red pepper flakes. It’s all about finding that perfect heat level to suit your taste.
Are There Substitutions for Apples in This Recipe?
I’d suggest swapping apples with pears for a similar sweetness and texture. If you’re feeling adventurous, try using butternut squash; it adds a lovely creaminess. Let me know how it turns out if you experiment!
Can I Freeze Leftovers for Later Use?
You can definitely freeze leftovers. I recommend portioning them into airtight containers. The flavors meld beautifully over time, making it even more delicious when reheated. Just remember to thaw it in the fridge overnight before reheating.
What Side Dishes Pair Well With This Stew?
I’d pair it with crusty bread to soak up the flavors or a fresh green salad for contrast. Roasted Brussels sprouts add a nice crunch, and mashed sweet potatoes bring a comforting, sweet touch. Enjoy experimenting!
Maple-Dijon Apple Tempeh Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 2 tablespoon olive oil
- 1 block tempeh cubed
- 1 onion diced
- 2 clove garlic minced
- 2 apples cored and chopped
- 1 cup vegetable broth
- 2 tablespoon Dijon mustard
- 3 tablespoon maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add cubed tempeh and cook until golden brown.
- Stir in diced onion and minced garlic, cooking until onion is translucent.
- Add chopped apples, stirring to combine.
- Pour in vegetable broth and bring to a simmer.
- Stir in Dijon mustard and maple syrup until well combined.
- Sprinkle in dried thyme, salt, and pepper, stirring thoroughly.
- Cover and simmer for 20 minutes, stirring occasionally.
- Remove from heat and let stew rest for 5 minutes before serving.
Notes
