Tempeh& Mushroom Stew on a Mashed Potato Base

40 minutes Prep: 10 minutes Cook: 30 minutes

91 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

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

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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Nutrition Facts

Serving Size 102g

Amount per Serving

Calories 91 53% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 291mg	12%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 5.0g	10%