TEMPEH CHESTNUT 🌰 STEW (SO GOOD 😌) VG & HP

Originally this stew is made with chicken, but since that's not so animal friendly 🥲 I made it with tempeh! And honestly the result is still amazing! Serve with noodles or rice 🍚 and you and ur friend/husband/family/children will thank you 🙏🏻

Ingredients (2-3 portions):

◾️ 1 block of tempeh

◾️ 200g pre-boiled chestnuts 🌰

◾️ 2 tomatoes

◾️ 2 cloves of garlic

◾️150g oyster mushrooms

◾️ 1 eggplant

◾️ 2 slices of ginger

◾️ 2 tbsp sesame oil

◾️ green union

Sauce:

◾️ 3 tbsp soy sauce

◾️ 1 tbsp rice vinegar

◾️ 2 tbsp maple syrup

◾️ 1 tsp sriracha

◾️ 3 tablespoons Shaoxing wine (or dry sherry)

Method:

Cut the veggies and tempeh into small pieces. Wash them too ;)
Bring a small pot of water to a boil over high heat and boil the chestnuts for 5 min.
In a medium-sized dutch oven or wok, add the oil and heat over medium heat until hot. Add the chestnuts. Cook, stirring occasionally, until lightly browned. Transfer to a plate.
Add the green onion, garlic, ginger and mushrooms. Cook until lightly browned. Transfer everything to the plate with the chestnuts.
Add the tempeh pieces. Let cook until the bottom side is lightly browned, and then flip to brown the other side.
Add the sauce ingredients. Add back the cooked chestnuts with the aromatics.
Cook over medium-high heat until bringing the broth to a low boil for another 10 minutes.
Once done, drizzle sesame oil over the tempeh. Sprinkle chopped green onions