Tempeh in Hearty Mushroom-Lager Sauce
This filling entree tastes like it's been simmered for hours instead of just 20 minutes. To sweeten the slightly bitter sauce, stir in 1 tablespoon agave nectar with the mustard and use 1 1/2 cups beer and 1 cup water. Serve over rice or Mashed Potatoes with Chives from vegetariantimes.com.
Ingredients
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1 7-ounce package tempeh, cut into 1/2-inch cubes
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4 tablespoons olive oil, divided
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1 tablespoon low-sodium soy sauce
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10 ounces cremini or button mushrooms, sliced
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8 ounces shiitake mushrooms, stemmed and sliced
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2 tablespoons all-purpose flour
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2 1/2 cups lager, such as Samuel Adams
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2 tablespoons Dijon mustard
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2 green onions, white and green parts finely sliced
Directions
1.
Heat 2 tablespoons oil in 12-inch skillet over medium heat. Cook tempeh cubes 7 to 10 minutes, or until browned on all sides, stirring frequently. Add soy sauce, and cook 2 minutes, or until pan is almost dry. Transfer tempeh to paper-towel-lined plate.
2.
Add remaining 2 tablespoons oil and all mushrooms to pan, and sprinkle with salt, if desired. Saute mushrooms 10 minutes, or until browned and slightly caramelized, stirring occasionally.
3.
Reduce heat to medium-low, and stir in flour. Cook 1 to 2 minutes, or until flour begins to brown, stirring constantly. Increase heat to medium-high, add beer and mustard, and bring mixture to boil. Reduce heat to medium-low, and simmer 15 minutes, or until sauce is thickened. Stir in tempeh cubes, and simmer 5 minutes more. Serve sprinkled with green onions.
Nutrition information
Calories 318, Total Fat 19 g, Saturated Fat 3 g, Sodium 475 mg, Carbohydrate 26 g, Fiber 2 g, Protein 13 g, Sugars 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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