🫙 From the Spice Rack
Tempeh and Mushroom Stew On a Mashed Potato Base
1/3 c Water 1 tb Soy sauce 1/2 c Tempeh 1 sm Onion 1 sm Garlic clove 1 tb Vegetable oil 2 c Mushrooms 1 sm Tomato 1 Bay leaf 1 ts Soy sauce (may be doubled) 6 oz Cooked potatoes (o...
maineasy
Ingredients8 items
Ingredients
- 1/3cup water
- 1tbsp soy sauce
- 1/2cup tempeh
- 1small onion
- 1small garlic clove
- 1tbsp vegetable oil
- 2cup mushrooms
- 1small tomato
Directions
- 1
1/3 c Water 1 tb Soy sauce 1/2 c Tempeh 1 sm Onion 1 sm Garlic clove 1 tb Vegetable oil 2 c Mushrooms 1 sm Tomato 1 Bay leaf 1 ts Soy sauce
- 2
to taste Vegan margarine
- 3
to taste Seasoning
- 4
to taste Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cov
- 5
turn the tempeh over and simmer for a further 10 minutes
- 6
Drain and set aside
- 7
Chop the onion and garlic and saute in the oil for a minute or two
- 8
Slice the mushrooms, add them to the pan and cook for another minute or two