Purple Potato Tempeh Tagine

A recipe handed down from my mother, Josephine

• 8oz. Package Tempeh (cubed)
• 1-2 T Soy sauce to coat the tempeh
• 1 T Olive oil
• 2 Small onions – circle sliced, thin
• 6 Small carrots
• 2 Cups diced purple potatoes (or any color)

Tagine Broth:

• 1 Cup water
• 1/2 t thyme
• 1/2 t sage
• 3 t yellow miso
• 2 t mustard
Pre-heat oven to 375˚
In a bowl Lightly coat tempeh in soy sauce. Heat olive oil in a large skillet and sauté tempeh, turning both sides are browned. Add vegetables to the tempeh in the clay pot or casserole dish and pour the broth over mixture. Cover and cook for 45 min or until vegetables are soft. The broth adds subtle Asian zing to a twist on a Moroccan tagine!

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