Easy Meal Prep Tempeh White Bean Stew (Vegan)

This Tempeh White Bean Stew is the perfect cozy dish to spoon over rice, couscous, or roasted sweet potatoes. This tasty meal comes together in less than 30 minutes and is perfect for a quick meal prep or budget friendly weeknight dinner.

Why You’ll Love This Recipe

Whether you’re meal-prepping for the week or need a quick, nourishing dinner, this stew is a flavorful go-to you’ll keep coming back to.

This hearty stew is perfect for:

• Quick weeknight dinners

• Leftover veggies

• Healthy plantbased meal prep

• Easy budget-friendly meals

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Equipment

• Large stockpot or Dutch Oven

The Ingredients

Base Ingredients

• 2 tbsp neutral oil

• 1 white onion, diced

• 2 cups mushrooms, finely diced

• 1 cup vegetable broth

• 1 can full-fat coconut milk

• 1 can fire-roasted tomatoes

• 1 can tomato paste

• 1 tbsp miso paste

• 2–3 tbsp Sriracha (adjust to your spice preference)

• 2 tbsp soy sauce

Protein + Hearty Add-Ins

• 2 cans cannellini beans, drained and rinsed

• 2 packs tempeh, crumbled

Optional for Serving

• Couscous or your grain of choice

• Sliced green onions

Instructions

1. Heat the oil: In a large Dutch oven or stockpot, heat the avocado oil over medium heat until shimmering.

2. Cook the onion: Add the diced onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent.

3. Cook the mushrooms: Stir in the mushrooms and cook for 8–10 minutes, stirring occasionally, until softened.

4. Add liquids and seasonings: Add the vegetable broth, fire-roasted tomatoes, coconut milk, soy sauce, miso paste, tomato paste, and paprika. Stir to combine.

5. Simmer with protein: Once the pot returns to a simmer, add the cannellini beans and crumbled tempeh.

6. Cook the stew: Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.

7. Prepare optional sides: While the stew simmers, prepare your grains or other garnishes (optional but recommended).

8. Serve: Remove the stew from heat and serve over your favorite grain, such as rice or couscous, topped with green onions if desired.

If meal prepping:

• Portion the stew over grains or a vegetable base in meal-prep containers. Add ¼ cup of water to help with reheating in the microwave or on the stove.

  Allow the stew to cool completely before sealing.

  Store in the fridge for up to 5 days.

  Freeze any leftovers you won’t eat within 5 days; it keeps well for 2–3 months.

If you make this Tempeh White Bean Stew, tag me on Instagram @balancewithjas — I’d love to see your creations!