Serves: 4
Total Calories: 152

2 tablespoons extra virgin olive oil
1 pound tempeh, cut into 1/2 inch cubes
2 1/2 cups water
1/2 cup dry white wine
2 tablespoons mustard
8 dried shiitake mushrooms
2 cups coarsely chopped yams
1 1/2 cups coarsely chopped carrots
1 1/2 cups halved brussels sprouts
1 cup coarsely chopped red onion
1 1/2 tablespoons dark miso
2 teaspoons dried thyme
1 1/2 teaspoons dried sage
1 teaspoon dried rosemary

1. Heat the oil in a 6-quart stockpot over medium heat. Add the tempeh and cook 5 to 10 minutes, or until golden brown.

2. Add the water, wine, and mustard to the pot, along with the shiitake. “Bury” the shiitake under the yams, carrots, Brussels sprouts, and onion. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered about 20 minutes, or until the vegetables are soft.

3. Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 minutes to blend the flavors. Adjust the seasonings, if desired.

4. Ladle the hot stew into bowls and enjoy.

Nutritional Facts:

Serves: 4
Total Calories: 152
Calories from Fat: 60

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