Cranberry Tempeh Stew with Sweet Potatoes and Kale

by Sarah on November 25, 2011 · 4 comments

Have any leftover cranberry sauce?
How about sweet potatoes?*
*If you’re in my family…probably not. So you should just buy extra.
Make sure you pick up some extra kale from the store.

And then make perhaps one of my favorite recipes* I’ve ever invented: Cranberry Tempeh Stew (with Sweet Potatoes and Kale).
*and perhaps my first vegan one

After finding not one, but TWO cans of cranberry sauce in my pantry prior to moving (clearly bought after the success of this recipe last fall…and then forgotten), I knew just what to make.
And I’m certainly glad that I did.

If tempeh scares you, I’ve made it with beef, too. And since it is “the day of leftovers,” perhaps turkey would be nice. I’m also pretty sure that butternut or acorn squash would be an incredible substitution.
But don’t forget the cranberry sauce.* It’s the crazy twist that makes all the difference.
*And the balsamic vinegar.
Cranberry Tempeh Stew
with Sweet Potatoes & Kale

8 oz. tempeh, crumbled
1 medium-large sweet onion, diced (about 4 cups)
4 cloves garlic, minced
2 medium sweet potatoes, peeled and chopped into 1-inch (or so) chunks [3-4 cups]
1 1/2 Tbsp. dried thyme
4 cups vegetable broth
4 cups water
4 Tbsp. balsamic vinegar
1 can whole berry cranberry sauce
1 bunch kale, chopped [8-10 cups, tightly packed]
s + p (to taste)

1. In a soup pot, saute the onion and garlic in a little olive oil.
2. Once the onion has softened, add the tempeh, sweet potatoes, and thyme. Stir well and cook for 3-5 minutes.
3. Pour in vegetable broth and water. Stir in cranberry sauce and balsamic vinegar.
4. Bring stew up to a boil and simmer, uncovered, until sweet potatoes are ‘chewable’ and the stew has reduced/thickened up a bit, about 45 minutes to 1 hour.
5. Stir in kale and cook until wilted.
6. Eat immediately, or allow to simmer for a little longer so the flavor can really infuse the kale