So I’ve been a little distracted this week— recovering from Prague and trying to figure out my student teaching schedule— so I thought I’d post something more simple: a recipe for stew. I’ve noticed a lot of the health food stores here in the Czech Republic have smoked tempeh and smoked tofu, which made me curious to try it. Also, I’ve found a new grocery store in Hradec Králové: Zdravíčko, which is also where I got the paprika for this recipe.
I’ve been doing most of my cooking from scratch— I can’t really read Czech, so I’m super leery about buying anything packaged or processed, as it might have gluten or meat products. (Which is more healthy in the long run!)
Note: if you don’t have sprouted mung beans, you can follow this recipe.
3 medium sized carrots
2 medium russet potatoes
2 medium onions
2 cups of mushrooms
200 grams (7 oz) of mung beans, sprouted
190 grams smoked tempeh (or one package)
2 bay leaves
salt and pepper, to taste
680 grams/3 cups vegetable stock (or broth)
2 tablespoons gluten-free flour (optional)
- Saute the mushrooms and onions in olive oil until the onions become translucent.
- Add the vegetable stock and bay leaves, along with the chopped potato and carrots.
- Bring to a boil, add the sprouted mung beans and diced tempeh and reduce heat and simmer.
- This is a good time to test your spices.
- Simmer until the carrots and potatoes are tender, about 20 minutes.
- If you’re adding flour to thicken it, add it in a sprinkle at at time, stirring constantly. I added mine when the stew was nearly done, just to thicken the broth a little.
I love chunky soups – this looks right up my alley.
Chunky soups are so so wonderful in the fall and winter… thanks for the read!