Golden Mushroom Tempeh Recipes

TEMPEH AND WILD MUSHROOM FRICASSEE

Tempeh and Wild Mushroom Fricassee image

If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.

Provided by Tara Parker-Pope

Categories side dish

Time 40m

Yield 6 servings (serving size: 1 cup).

Number Of Ingredients 20

Ingredients

Cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons less-sodium soy sauce
4 cups thinly sliced leeks (about 4 large)
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups diced shiitake mushroom caps (about 4 ounces)
2 (4-inch) portobello mushroom caps, gills removed, chopped
1 tablespoon all-purpose flour
1/3 cup celery leaves
2 thyme sprigs
1 parsley sprig
1/2 cup thinly sliced garlic (about 20 cloves)
1 (14 1/2-ounce) can organic vegetable broth
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon rind (optional)

Steps:

Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams

GOLDEN MUSHROOM TEMPEH

Golden Mushroom Tempeh image

When I was a kid my Mother used to make a recipe useing pork chops and campbell's golden mushroom soup. After a little playing around I came up with this very simple vegetized version of it that I'm very happy with! You can use any vegetarian golden mushroom soup (or non veggies can use campbell's) I make it with recipe #144809.

Provided by Nikoma

Categories Tempeh

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces soy tempeh
2 cups vegetarian condensed golden mushroom soup (I recommend Golden Mushroom Umami Soup )
1/2-1 tablespoon butter
salt
pepper

Steps:

Steam your tempeh for about 20 minutes, then set aside in refrigerator until later. ( I like to completely cool my tempeh after steaming for things like this, I find it makes the tempeh less crumbly).
When tempeh is cool slice into 1/4 - 1/2 inch pieces.
Melt butter in large skillet and brown tempeh on both sides.
Remove tempeh to a plate and add soup to skillet (if useing condensed soup measure after adding any necessary water).
Heat to a low simmer.
Now place your tempeh slices back in the pan and let simmer over low heat for about 5 minutes.
Flip them and let simmer another 3-5 minutes. The soup should thicken up slightly.
I like to eat this with a salad and some good crusty bread :O).

Nutrition Facts : Calories 415, Fat 23.2, SaturatedFat 7.5, Cholesterol 22.7, Sodium 1970.9, Carbohydrate 29.2, Fiber 0.2, Sugar 5.7, Protein 27.4

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