Chef Ellen

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This is a classic take on a stick-to-your-bones stew made with fresh vegetables and an array of herbs for rich flavors. A chunky satisfying texture will keep this in your rotation often. Switching up the vegetables to include seasonal root vegetables is encouraged and aids in nourishing your microbiome to get one in tip-top shape. For example, switching from potatoes to turnip, celery root, and rutabaga are wonderful alternatives producing a delicious outcome. Experiment and enjoy!


Makes 4-6 servings

  • 2 cups chopped ¾ -inch onions
  • 2 cups chopped ¾ -inch celery
  • 2 cups chopped ¾ -inchcarrots
  • 4 cups portobello mushrooms roughly diced
  • 3 cloves garlic raw or roasted, chopped
  • 5 cups ½ -inch diced peeled Yukon gold potatoes
  • 1 package *tempeh see note, crumbled (sub-white beans work too)
  • 3 tablespoons tomato paste
  • 1 tablespoon paprika
  • 2 tablespoons dried herb Italian or garlic and herb
  • 2 sprigs fresh chopped rosemary
  • 3 cups vegetable stock or broth
  • 2 cups water


  • In a large pot, add onions through carrots. Add ½ cup of water and sauté on medium-high for several minutes. Add mushrooms and garlic and continue to sauté. Let the water naturally release from the mushrooms and continue cooking, stirring occasionally for several minutes until much of the liquid has evaporated.
  • Add potatoes, tempeh, tomato paste, and spices. Stir to combine all ingredients.
  • Add in vegetable stock, bring to a boil, and simmer on low heat for about 40 minutes.
  • *soaking the tempeh (recommended) in water for 30 minutes will remove bitterness and aid in infusing flavors