Golden Mushroom Tempeh Food
TEMPEH AND WILD MUSHROOM FRICASSEE
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.
Provided by Tara Parker-Pope
Categories side dish
Time 40m
Yield 6 servings (serving size: 1 cup).
Number Of Ingredients 20
Steps:
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
- Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
- Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams
GOLDEN MUSHROOM TEMPEH
When I was a kid my Mother used to make a recipe useing pork chops and campbell's golden mushroom soup. After a little playing around I came up with this very simple vegetized version of it that I'm very happy with! You can use any vegetarian golden mushroom soup (or non veggies can use campbell's) I make it with recipe #144809.
Provided by Nikoma
Categories Tempeh
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Steam your tempeh for about 20 minutes, then set aside in refrigerator until later. ( I like to completely cool my tempeh after steaming for things like this, I find it makes the tempeh less crumbly).
- When tempeh is cool slice into 1/4 - 1/2 inch pieces.
- Melt butter in large skillet and brown tempeh on both sides.
- Remove tempeh to a plate and add soup to skillet (if useing condensed soup measure after adding any necessary water).
- Heat to a low simmer.
- Now place your tempeh slices back in the pan and let simmer over low heat for about 5 minutes.
- Flip them and let simmer another 3-5 minutes. The soup should thicken up slightly.
- I like to eat this with a salad and some good crusty bread :O).
Nutrition Facts : Calories 415, Fat 23.2, SaturatedFat 7.5, Cholesterol 22.7, Sodium 1970.9, Carbohydrate 29.2, Fiber 0.2, Sugar 5.7, Protein 27.4
TEMPEH AND WILD MUSHROOM FRICASSEE
have not done this one yet. It is on the agenda. Modifed a bit from Cooking Light. Use at thy own risk.
Provided by That is Dr House to
Categories Tempeh
Time 30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Coat a pot with cooking spray then heat over med high. Add the tempeh when hot and saute until golden brown [about 8 minutes].
- Add the wine and the soy sauce and cook until liquid almost evaporates.
- Remove Tempeh. Add leeks and mushrooms [you may want to add a bit of broth] and saute 5 minutes then stir in flour and cook 1 minute stirring frequently.
- Make a bouquet of the celery leaves, thyme and parsley with some string. toss it, the garlic and broth into the pan. Stir well. Cover and simmer 15 minutes.
- Uncover and thicken by cooking. Toss the herbs. Stir in lemon and salt and pepper. Sprinkle with parsley. Garnish with rind.
Nutrition Facts : Calories 209.6, Fat 6.6, SaturatedFat 1.3, Sodium 124.8, Carbohydrate 26.9, Fiber 2.8, Sugar 5.1, Protein 13.8
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