Smoky tomatoes, roasted plantains, and crumbled tempeh from The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry

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Accompaniments: Coconut quinoa; Tortillas stuffed with Swiss chard, currants, and spicy guacamole

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned tomatoes for fresh tomatoes.

  • LFL on July 17, 2022

    4 stars. Didn’t roast the plantains, just added them to the simmering stew about 25 minutes into the simmer. Put in an extra 8 oz. of tempeh and increased all other ingredients except the plantains by one-third to have a higher protein to carb ratio. Diced the tempeh rather than crumbling it. The stew wasn’t thickening well so we took the lid off for the simmering and that solved the problem. This was very good, but sweeter than ideal for our palates. If I were making it again this way, I’d use plantains that are just barely ripe. Otherwise the plantains came out very well cooked with the stew and not roasting them saved some time. My husband and I both really liked the smokiness from the chipotle pepper and the stew paired well with the coconut rice (we made rice instead of quinoa). If we’re short on time we may substitute 1-1.5 cups of full-fat coconut milk for broth and eat on regular rice and maybe 3 Tbsp or so of desiccated coconut.

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