MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Indonesian Inspired Tempeh Stew
Categories: Indonesian, Stews
Yield: 4 Servings

2 tb Olive oil
8 oz Tempeh; steamed & cubed
3 Shallots; chopped
3 cl Garlic; minced
1 sm Fresh hot chile;
- seeded & minced
1 ts Fresh ginger; grated
1 lg Sweet potato; peeled & diced
1 c Water
14 1/2 oz Can crushed tomatoes
1 tb Low-sodium tamari
1 c Unsweetened coconut milk
Salt
Black pepper; freshly ground
2 tb Fresh cilantro; minced
1 ts Lime zest; minced

Heat 1 tb olive oil in a large skillet over medium-high heat. Add the
tempeh and brown on all sides, about 5 minutes. Set aside.

Heat the remaining 1 tb olive oil in a large saucepan over medium
heat. Add the shallots, garlic, chile, and ginger. Cook, stirring,
until softened, about 5 minutes. Add the sweet potato, water,
tomatoes, and tamari. Cover and cook, stirring occasionally, until
the vegetables are tender, about 20 minutes. Uncover and reduce the
heat to low. Add the coconut milk, salt & pepper to taste, and
tempeh. Simmer, stirring occasionally, until thickened, about
10 minutes.

Just before serving, stir in the cilantro and lime zest. Serve hot
over rice.

Recipe by Vegan Planet by Robin Robertson

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