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This International main features Water, Soy sauce, Tempeh, Onion, Garlic clove. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Tempeh And Mushroom Stew On A Mashed Potato Base
Description
This International main features Water, Soy sauce, Tempeh, Onion, Garlic clove. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Soy milk; to taste Vegan margarine; to taste Seasoning; to taste Bring the water and first amount of soy sauce to the
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boil in a small pan,
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place tempeh (defrosted if frozen) in it, lower
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heat ,
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cover pan and
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simmer for 10 minutes; turn the tempeh over and
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simmer for a further 10 minutes.
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Drain and set aside.
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Chop the onion and garlic and saute in the oil for a minute or two.
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Slice the mushrooms, add them to the pan and cook for another minute or two.
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Dice the tempeh.
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Chop the tomato.
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Add them to the pan, along with the bay leaf and remaining amount of soy sauce.
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Cook, uncovered, for about 5 minutes, stirring frequently.
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Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes).
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Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base.
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Typed for you
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 307.7kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 307.6mg13%
- Total Carbohydrate 60.0g20%
- Dietary Fiber 12.3g50%
- Sugars 5.6g
- Protein 11.1g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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