skip to Main Content
Hearty Hungarian Tempeh And Potato Stew

Hearty Hungarian Tempeh and Potato Stew

Often recipes come together based on what I have in the fridge or what’s on sale at the grocery store. I had a pack of Old Florida Soy Tempeh, organic Yukon Gold potatoes and a can of fire-roasted stewed tomatoes that was BOGO at Publix and the rest came together easily with my pantry staples. I made this in the Instant Pot, but you could also use a big soup pot and make it stove top– you may just need to watch it more closely.


  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 3 celery sticks, chopped small
  • 4 carrots, cut into bite-sized pieces
  • 1 large garlic clove, minced
  • 10-15 small Yukon gold potatoes (or potato of your choice), quartered
  • 1/2 cup frozen green peas
  • 1 can garbanzo beans, drained
  • 1 cup vegetable stock
  • 1 can fire roasted (or plain) crushed tomatoes
  • 1 cup water
  • 1 teaspoon fresh thyme (about 5 springs) or 1/2 teaspoon ground thyme
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • hot sauce, chili powder, cayenne pepper or chili flakes to taste
  • salt and pepper to taste
  • chopped Italian parsley to garnish

Ingredients Tempeh

  • Old Florida Soy Tempeh (or tempeh of choice)
  • 1 cup vegetable broth
  • 3 tablespoons tamari
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika


Set your Instant Pot to saute and add the olive oil. Once hot, add the onions and saute for about 2 minutes. Add the celery and carrots and continue to saute allowing vegetables to soften. Add the garlic and saute for about 30 seconds. Then add the potatoes, peas, garbanzo beans, vegetable stock, tomatoes, water, thyme, paprika, hot sauce, salt and pepper. Set Instant Pot to 15 minutes on Low Pressure, allowing it to naturally release the steam (about 15 minutes).

While that is cooking make your tempeh. Preheat the oven to 400° F.  Steam the frozen or defrosted tempeh in a large saucepan on medium high, using the vegetable broth as your liquid. Allow to come to a low boil and then simmer with the top on for 15 minutes, flipping halfway.

Transfer to a baking pan, pouring the marinade of tamari, garlic and paprika over the tempeh. Bake for 20 minutes turning over halfway. Remove from oven and allow to cool for a few minutes. Cut into triangles.

Serve stew in bowls with tempeh triangles and parley garnish.

Stew in the Instant Pot
Set to manual/15 minutes/low pressure (I accidentally did high pressure and it turned out fine!
,A whole package of tempeh…leftovers, YAY!

Back To Top