|
| Home
-> [Asian, Chinese, Entrees, Ethnic, Soups & Stews, Vegetarian] -> [Tempeh & mushroom stew on a mashed potato base Recipe] |
| |
| |
Tempeh & mushroom stew on a mashed potato base
|
| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Soups & Stews, Vegetarian |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1/3
| cup | Water | | 1
| tbsp | Soy sauce | | 1/2
| cup | Tempeh | | 1
| small | Onion | | 1
| small | Garlic clove | | 1
| tbsp | Vegetable oil | | 2
| cup | Mushrooms | | 1
| small | Tomato | | 1
| | Bay leaf | | 1
| tsp | Soy sauce (may be doubled) | | 6
| oz | Cooked potatoes (or more) | | | Soy milk, to taste | | | Vegan margarine, to taste | | | Seasoning, to taste |
|
Procedures:
| 1 | 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, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. | | 2 | Drain and set aside. | | 3 | chop the onion and garlic and saute in the oil for a minute or two. | | 4 | Slice the mushrooms, add them to the pan and cook for another minute or two. | | 5 | dice the tempeh. | | 6 | Chop the tomato. | | 7 | Add them to the pan, along with the bay leaf and remaining amount of soy sauce. | | 8 | Cook, uncovered, for about 5 minutes, stirring frequently. | | 9 | heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). | | 10 | Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base. | | 11 | * |
|
|
|
| |
| |
| |
|
|
|
|
|
|