Tempeh Autumn Stew

• 6 -9 whole baby onions, peeled
• 2 tablespoons olive oil
• 225 g tempeh
• 1 strip kombu (sea vegetable)
• 3 carrots, trimmed, peeled, and cut into chunks
• 1 tablespoon fresh ginger, peeled and finely chopped
• 2 sprigs fresh rosemary
• 1 tablespoon wheat-free vegetable bouillon granules
• 4 sprigs fresh thyme
• 14 small pumpkin, peeled and cut into large pieces
• 1 cup frozen peas
• 2 teaspoons miso
• 2 tablespoons chopped fresh parsley

1. Place the onions and oil in a medium-sized casserole dish.
2. Add enough water to cover them and boil for 2-3 minutes.
3. Add the tempeh, kombu, carrots, ginger, rosemary, bouillon, and thyme.
4. Add more water to cover vegetables.
5. Cover and bring to a boil, then lower the heat and simmer uncovered for 10 minutes.
6. Add the pumpkin and simmer for another 10 minutes.
7. Add the peas and heat through.
8. Take 2 tablespoons of broth from the pot, mix with the miso, and return to the pot.
9. Serve garnished with parsley.

baby onions, olive oil, kombu, carrots, fresh ginger, rosemary, vegetable bouillon granules, thyme, pumpkin, frozen peas, miso, parsley

Taken from www.food.com/recipe/tempeh-autumn-stew-447378 (may not work)