“Jardineira” – Have you heard of Jardineira?
Well, let me tell you.
Jardineira is typical Portuguese recipe of meat that is cooked in a vegetable stew called “à jardineira” – or garden stew. It’s known to be very tasty and easy to prepare. It’s perfect for a family dinner and it’s the ultimate portuguese comfort dish. Therefore, absolute perfection for these Autumn cooler days.
BUT WAIT.. Did I say “meat dish”? Yes, traditionally in Portugal this “Jardineira” is made with beef, but it is obvious that I wouldn’t be bringing you a meat dish. This is a 100% plant-based adaptation of that Portuguese classic…
And because today we can truly feel the temperatures dropping, I decided to bring you this comforting and appetizing recipe.
Well, it’s another Meat-Free Monday and Comidamor wants to bring you one more recipe that shows that plant based foods can be as delicious (or even more) than traditional animal-based ones.
Today, I bring you this fairly simple recipe, very well known in any Portuguese household – the so called “Jardineira” – or stew made with vegetables from the garden (this is the more exact translation of the name). Again, this is a typical portuguese dish that does not require presentations for anyone that has been to Portugal or that has family there, and truth be told, I almost feel bad to share this recipe here because it is so genuinely SIMPLE. I just want to show you another way of adapting a dish,that is traditionally made with meat, to a so much healthier and “cruelty-free” version.
The suggestion is to basically just swap the meat for Tempeh. EASY!
Have you ever heard of Tempeh? I have already written a post on the blog on this fantastic Asian ingredient but it is never too much to remember that Tempeh – a fermented soy product that works as a meat substitute, has an interesting nutritional profile that, being rich in proteins and probiotics, offers a great variety of vitamins and minerals.
Tempeh (like “tofu”) is a super versatile food that can be cooked, marinated, etc. in many different ways.
Without further ado, here is the Tempeh ‘à jardineira’ dish I propose for your meat-free Monday. Ready to try this super comforting and nourishing dish?
For more ideas of recipes with Tempeh, check out this delicious Bolognese.
- 400 grams of tempeh, cut into cubes
- ½ cup of tamari
- 2 teaspoons of garlic powder
- 2 tablespoons of ginger powder
- 1 teaspoon of smoked paprika
- 1 chopped onion
- 3 cloves garlic, minced
- 3 tablespoons apple cider vinegar
- 3 ripe tomatoes, chopped
- 600 grams of sweet potato, cut into cubes
- 150 grams of garden peas
- 150 grams of sweet corn (optional)
- 150 grams of mushrooms (optional)
- 150 grams of green beans, cut into strips
- 150 grams of carrot, sliced
- 1 bay leaf
- Drizzle of olive oil
- Salt and pepper to taste
- To prepare this stew begin by cutting the tempeh into medium cubes. Then add all the ingredients of the marinade and add them to the tempeh. Let it marinate for at least 30 minutes (but the longer the better).
- Meanwhile, bring a pan to the medium heat with a little olive oil.
- When the oil is hot, sauté the onion and chopped garlic until the onion is translucent. In that moment, add the chopped tomatoes and bay leaf, and saute for another 1-2 minutes.
- After preparing the base of the stew, add the apple cider vinegar and let the juices reduce a little. Add the cubed tempeh, salt and pepper, and simmer on low heat.
- Meanwhile prepare the vegetables: peel the potatoes, cut them into medium cubes and wash them well. Peel the carrots and cut them into slices. Prepare the green beans. And defrost the peas and add the sweetcorn and the mushrooms (if using).
- When the tempeh is almost cooked, add to the pan all previously prepared vegetables. Add water to cover, rectify the seasonings, and add more salt and pepper (if necessary) and cook for another 20-30 minutes.
- Serve hot with some sourdough bread and olives.
- Share your opinion or add any comments. Also share a photo of the result and post your dish with #jardineiracomidamor