Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Tempeh and Mushroom Medley

I’d like to remind you of our awesome giveaway: We’re giving away a Sur La Table Vintage Apron. You can read all about it here.

I remember about a month ago a good friend (aka – blogger-in-crime) called me up for a very quick question – “What’s a good way to cook tempeh?”. Heh. There’s a reason why you won’t find too many tempeh recipes on this blog. It’s not because I don’t love tempeh – it’s because half of the time my tempeh dish ends up tasting like styrofoam. I’m not sure what exactly I’m doing wrong but often the tempeh in the dish is tasteless and chewy (in all the wrong ways).

But if there is something you should know about me, it is that I’m persistent. Yup. I really am. Really, really. So I keep buying tempeh in the hopes of making that dish that I ate in Indonesia that one time. Amazing.

This is definitely not anywhere near that dish. BUT it is pretty tasty. And it was pretty easy! Boy, I sure do love that combination. So take a try. I know I’m not the only one that struggles with tempeh. If you do – or seriously – even if you don’t; give this recipe a whirl. I think you’ll have a tasty dinner to serve.

Enjoy!

Tempeh and Mushroom Medley

Makes: 4 servings
Ready in: 45 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 8oz packet of Tempeh
  • 1 8oz packet mushrooms
  • 2 leek stalks
  • 2 tablespoon soy sauce (for those who are gluten-free – make sure you buy gluten-free soy sauce)
  • 10 garlic cloves
  • 1 teaspoon thyme , parsley
  • 1 cup vegetable broth
  • lemon to taste
  • 1/4 teaspoon ground pepper, salt (to taste)

Directions

1. Cut the tempeh into 1/4 to 1/2 inch cubes.

2. Clean and thinly slice the leeks. To really clean leeks start by trimming the roots and the green leaves. Chop the leeks in half lengthwise. Then hold it with white tops up under running water and fan the layers to remove all the debris.

3. Heat the olive oil in a skillet over medium heat. Add the tempeh and saute until it’s a golden brown – about 5 – 8 minutes. While this is cooking, slice the mushrooms.

4. Add the soy sauce, stir and cook till the liquid evaporates. Remove the tempeh from the pot.

5. To the same pan add the mushrooms, leeks and thyme. Add the garlic by pressing it through a garlic press.

6. Add the broth. Bring to a boild. Add the tempeh, stir well. Lower the heat to medium-low and cover. Cook for about 15 minutes. Uncover and cook until the sauce is thick. Stir in lemon, salt and pepper. Serve hot.

This recipe has been shared at Wellness Weekend

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5 Responses to Tempeh and Mushroom Medley

  1. Ricki says:

    I do love a good tempeh dish, and this sounds like a winner! Thanks so much for submitting to Wellness Weekend this week. 🙂

  2. Joe Wirtley says:

    This has soy sauce, which is generally not gluten free. You can get gluten free soy (tamari) sauce, but it’s the exception rather than the rule.

    • Raj says:

      You’re so right Joe. Not all soy sauce is gluten free. I do happen to buy some that is clearly marked ‘gluten-free’. I found it pretty easy to find in my local Whole Foods.

  3. elizabeth says:

    what we have discovered about tempeh…not so healthy, but seems to be true, it loves oil and can never seem to drink its fill. i usually marinate it for at least two hours with olive oil and whatever spices required for that night. throwing in a bit of vinegar and a touch of bragg’s helps too. this all contributes to helping it not taste like sawdust!

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