SAVORY MUSHROOM TEMPEH

I’ve said it before, I find solace in the kitchen. If it weren’t for being vegan and having a vigorous exercise program thanks to https://www.dallasironfitness.com, it could be a real problem. Like most of you I’ve been consumed by the news lately watching the unimaginable unfold in real time. Experiencing any form of disaster can be overwhelming even for those of us who are not directly affected. Feelings of restlessness, heartache, and a sense of uselessness led me straight to my kitchen, where I’ve been finding peace of mind in the form of cooking.

I’ve watched and been amazed at the acts of humanity extending beyond the walls that typically separate us as fellow human beings. I’ve witnessed what lies at the core of every person, an ability to show love and extend a helping hand in difficult times. How sweet the world would be if we could continue to show such kindness once the storm blows over.

May I suggest you spend sometime on the thing that brings you peace of mind too. Also use whatever resources you have, small or big, to help those in need. We all have the ability to do something for others suffering even in your neck of the woods. Reach out to your local homeless or animal shelter. Sign up to be a volunteer for the Red Cross http://www.redcross.org/volunteer/become-a-volunteer, so that you’re ready when the next disaster happens. Help gather food for your local food bank, or clothing distribution at the Salvation Army http://www.salvationarmyusa.org/usn/ways-to-give/.

There’s a inner gratification one gets in helping others. My own recent experiences have had a big impact on my perspective; my heart has been a bit hardened through the process, but it has also been widely opened. I’ll be making some changes moving forward that might or might not be apparent. One thing you can be sure of, this cup view will always remain half full.

With fall at the doorstep, I recently made a batch of my BF’s Pumpkin Bread, which you can find in my archives here: http://katmendenhall.com/kats-bfs-pumpkin-bread/ . Talk about comforting!

The below recipe was created from my attempt to cook more with tempeh. Tempeh is fermented soybeans, mildly flavored with a unique texture. Although a little higher in calories than tofu, it’s packed with protein and fiber. It’s hearty and will satisfy an avid meat lover too. The tempeh in this recipe is simply cooked separately, which makes it versatile.

Give it a try and let me know what you created.

Happy eating.

Kat

 

 

 

Savory Mushroom Tempeh
Print Recipe
This savory dish is hearty and pairs well over rice or your favorite mashed potatoes. The basic tempeh cooking recipe is versatile. Try tossing it in your favorite vegan BBQ, Peanut, Curry, or Tahini sauce.
Servings Prep Time
4 15
Cook Time
20
Servings Prep Time
4 15
Cook Time
20
Savory Mushroom Tempeh
Print Recipe
This savory dish is hearty and pairs well over rice or your favorite mashed potatoes. The basic tempeh cooking recipe is versatile. Try tossing it in your favorite vegan BBQ, Peanut, Curry, or Tahini sauce.
Servings Prep Time
4 15
Cook Time
20
Servings Prep Time
4 15
Cook Time
20
Ingredients
Servings:
Instructions
  1. Remove the tempeh from the package and soak for a minimum of 10 minutes.
  2. Meanwhile rinse the mushrooms to remove any dirt or debris, then slice them thinly. Mince the garlic.
  3. Remove the tempeh from the water and cut into chunks. You can bake the tempeh at 350 for 30 minutes, but I used an air fryer. Spritz the basket of the air fryer with avocado oil, add the chunks of tempeh, set the air fryer at 390 degrees for 12 minutes. Stop the cooking process a few times to shake the basket to move around the tempeh pieces. When done the tempeh should be crunchy on the outside and firm on the inside. Set aside.
  4. While the tempeh is cooking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1-2 minutes, add the sliced mushrooms and continue to saute until they are soft and all the moisture has evaporated, about 5 minutes.
  5. Turn the heat down to medium-low, add the flour, and continue to saute the flour with the mushrooms and butter. The flour will form a paste like mixture and begin to coat the bottom of the pan.
  6. Slowly whisk in the vegetable broth. Whisk well to make sure that all the flour has dissolved off the bottom of the skillet and no lumps remain. Add the sprigs of thyme, sage and some fresh cracked pepper. Stir to combine.
  7. Allow the mixture to come to a simmer. The gravy will begin to thicken as it starts to simmer. Allow the gravy to simmer for 7-10 minutes, whisking often, until it reaches desired thickness. Note: it will continue to thicken as it cools.
  8. Add the tempeh chunks to the mushroom gravy in the final stages of simmering. Taste for salt and pepper. Can be served over rice with a side of broccoli and cauliflower as shown.
Recipe Notes

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.