Friday, March 27, 2009

Tempeh in Hearty Mushroom Sauce

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This filling entree recipe was adapted from the March 2009 Vegetarian Times magazine. This was my first time cooking tempeh and it was very yummy. This recipe is vegan and serves 4, however my husband and I put over mashed potatoes and ate the entire batch! It can also be served plain or over rice.

  • 4 T EVOO
  • 1 7-oz package of tempeh, cute into 1/2 inch cubes
  • 1 T soy sauce or Bragg's Amino
  • 10 0z button mushrooms, sliced
  • 8 oz portabella mushrooms, sliced
  • 2 T wheat flour
  • 2 1/2 cups lager, such as Sam Adams
  • 2T Dijon mustard
  • 2 green onions, white and green sliced


  1. Heat 2 T EVOO in skillet and cook tempeh about 10 minutes or until browned. Stir frequently. Add soy sauce or Braggs and cook 2 more minutes. Put tempeh on paper towel.
  2. Add 2 T EVOO and all mushrooms to pan. Saute mushrooms about 10 minutes.
  3. Reduce heat to low and stir in flour, cook 1-2 minutes stirring constantly. Increase heat to medium add beer and mustard and bring mixture to a boil. Reduce to medium -low heat and simmer 15 minutes or until sauce is thickened.
  4. Stir in tempeh and simmer 5 more minutes. Serve sprinkled with green onions.

per 3/4 cup serving

318 calories, 13 g protein, 19 g total fat, 26 g carbs, 0 mg colestrol, 475 mg sodium, 2 g fiber and 8 g sugar