Tempeh and Mushroom Stew

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1 hours Prep: 20 minutes Cook: 35 minutes
183 calories per serving view nutrition facts
2 servings suggest servings

Ingredients

1/3cup water
1tablespoon soy sauce
1/2cup tempeh
1small onion
1small garlic clove
1tablespoon vegetable oil
2cups mushrooms
1small tomato
1each bay leaf
1teaspoon soy sauce, dark
6ounces potatoes cooked
1x soy milk to taste
1x vegan margarine to taste
1x seasoning mix

Directions

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.

Drain and set aside.

Chop the onion and garlic and sauté in the oil for a minute or two.

Slice the mushrooms, add them to the pan and cook for another minute or two.

Dice the tempeh.

Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce.

Cook, uncovered, for about 5 minutes, stirring frequently.

Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes).

Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base.

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Cranberry Honey Mustard

I have been looking for this recipe for a while now it is great with meat or cheeses. it is one recipe everyone should have in thier file for entertaining or just a very tasty compliment to a meat tray or cheese and veggie dish