Creamy Mushroom and Tempeh
Creamy Mushroom and Tempeh
This is one of the most delicious dinners we’ve had in a long time, and it’s so quick to put together!
Ingredients
- Tempeh marinade
- 8 oz. Tootie’s Tempeh (traditional), cut into cubes or triangles
- 2 TBSP soy sauce, or tamari
- 1 TBSP olive oil
- 1 TSP maple syrup
- 1 TSP Worcestershire sauce
- ½ TSP garlic powder
- Mushroom Cream Sauce
- 1 TSP olive oil
- 1 TBSP vegan butter
- 8 oz. mushrooms, sliced
- 3 cloves garlic, minced
- ¼ cup white wine
- ½ cup vegan cream (you can use Miyoko’s liquid mozzarella, make a buttermilk by combining ½ cup plant milk and 1 tsp apple cider vinegar, mix and let sit a few minutes till it thickens, or make a roux with plant milk, butter, and flour.)
- Salt & pepper
- Freshly chopped herbs for topping, such as thyme, rosemary, and parsley
Instructions
- In a shallow bowl, combine the tamari, olive oil, maple syrup, Worcestershire sauce, and garlic powder. Add the tempeh pieces and toss to coat. Refrigerate and let marinate at least 30 minutes or up to overnight.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the marinated tempeh and cook, stirring frequently, until the tempeh is lightly browned on all sides, about 5 minutes. Remove the tempeh from the pan and set aside. Add butter and mushrooms to the pan. Cook, stirring frequently, until mushrooms are soft and beginning to brown, 5-7 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the white wine and let reduce by about half, stirring occasionally, 1-3 minutes.
- Add the cream sauce and the tempeh and stir to coat. Season with salt and pepper. Let the pan stay on the stove just long enough to warm the cream and slightly thicken it, then remove and serve topped with fresh chopped herbs.