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Tempeh & Mushroom Stew On A Mashed Potato Bas

Tempeh & Mushroom Stew on a Mashed Potato Bas recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 307.7
Dietary: Vegetarian
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
  • 1/3 cup Water
  • 1 tablespoon Soy sauce
  • 1/2 cup Tempeh
  • 1 small Onion
  • 1 small Garlic clove
  • 1 tablespoon Vegetable oil
  • 2 cup Mushrooms
  • 1 small Tomato
  • 1 Bay Leaf
  • 1 teaspoon Soy sauce (may be doubled)
  • 6 ounce Cooked potatoes (or more)
Directions
  1. 1
    Soy milk; to taste Vegan margarine; to taste Seasoning; to taste Bring the water and first amount of soy sauce to the
  2. 2
    boil in a small pan,
  3. 3
    place tempeh (defrosted if frozen) in it, lower
  4. 4
    heat ,
  5. 5
    cover pan and
  6. 6
    simmer for 10 minutes; turn the tempeh over and
  7. 7
    simmer for a further 10 minutes.
  8. 8
    Drain and set aside.
  9. 9
    Chop the onion and garlic and saute in the oil for a minute or two.
  10. 10
    Slice the mushrooms, add them to the pan and cook for another minute or two.
  11. 11
    Dice the tempeh.
  12. 12
    Chop the tomato.
  13. 13
    Add them to the pan, along with the bay leaf and remaining amount of soy sauce.
  14. 14
    Cook, uncovered, for about 5 minutes, stirring frequently.
  15. 15
    Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes).
  16. 16
    Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base

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.

Keywords: amp, bas, boiling, clove, cooked, doubled, garlic, international, leaf, main, mashed, more, mushroom, mushrooms, oil, onion, potato, potatoes, sauce, sautéing
Read it online: https://www.chefs-mate.com/recipe/tempeh-mushroom-stew-on-a-mashed-potato-bas/