Tempeh and Mushroom Stew on a Mashed Potato Base

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Tempeh and Mushroom Stew on a Mashed Potato Base

 

1/3 c. water

1 tbsp. soy sauce

1/2 to 3/4 c. tempeh

1 small onion

1 small garlic clove

1 tbsp vegetable oil

2 cups. mushrooms

1 small tomato

1 bay leaf

1 tsp. soy sauce (may be doubled)

6 ozs. cooked potatoes (or more)

soy milk or regular milk; to taste

vegan margarine or butter to taste

seasoning; to taste

 

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 saute 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. Make a mashed potato base, remove

the bay leaf from the tempeh mixture, and pile it onto

the base.

 

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