Jerk-Style Tempeh Stew

• 2 tablespoons vegetable oil
• 1 cup diced onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 tablespoon minced ginger
• 2 tablespoons minced jalapeño peppers
• 1 tablespoon minced garlic
• 1/2 teaspoon crushed red pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 tablespoon cracked black pepper
• 2 teaspoons ground allspice
• 2 cups tempeh, cut into 1/2-inch cubes
• 2 cups diced sweet potatoes
• 3 cups vegetable stock
• 2 cups diced tomatoes
• 2 cups tomato sauce
• 1 tablespoon sriracha sauce
• 2 tablespoons agave

Directions:

• In a large pot, heat the oil over medium heat. Add the onion,  and sauté until beginning to caramelize, 15 minutes.
• Add carrots and celery and sauté 3 minutes, then add the ginger and jalapeños and cook for 2 more minutes.
• Next, add the garlic, spices, tempeh and sweet potatoes and sauté 2 minutes.
• Pour in the stock, cover and bring to a boil. Reduce heat to medium and boil 5 minutes.
• Add the diced tomatoes, tomato sauce, sriracha sauce and agave and simmer 15 minutes until the sweet potatoes are tender.

Serving Suggestion:

Serve this stew with something tart to complement the rich flavor. Try grilled pineapple, rice seasoned with cilantro and lime or a tangy citrus slaw with fennel or jicama. Like it spicy? Double up on the sriracha sauce!

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