Creamy Mushroom Tempeh
This creamy mushroom tempeh is a hearty and delicious plant-based main course. It's packed with flavor from fresh mushrooms and savory tempeh, all in a creamy sauce.
Ingredients - Serves 4
- Salt and pepper - To taste
- Cornstarch - 1 tablespoon
- Soy sauce - 2 tablespoons
- Coconut milk - 1 cup
- Vegetable broth - 1 cup
- Mushrooms - 2 cups, sliced
- Garlic - 2 cloves, minced
- Onion - 1, diced
- Olive oil - 2 tablespoons
- Tempeh - 8 ounces, cubed
Let's Get Started
- Heat the olive oil in a large skillet over medium heat.
- Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the onion and garlic and cook until softened, about 5 minutes.
- Add the mushrooms and cook until they release their liquid and become golden, about 10 minutes.
- In a small bowl, whisk together the vegetable broth, coconut milk, soy sauce, and cornstarch. Pour this mixture into the skillet and bring to a simmer.
- Return the tempeh to the skillet and stir to combine. Cook for 10 minutes, or until the sauce has thickened.
- Season with salt and pepper to taste. Serve the creamy mushroom tempeh over rice or noodles.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 15g
- Carbs: 30g
- Protein: 20g
- Sodium: 500mg
- Sugar: 5g
