Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 TEMPEH IN BROWN GRAVY 1 cup chopped onion 6 cloves minced garlic 1 rib sliced celery 1 cup sliced carrots 8 oz. package of tempeh 4 oz. sliced mushrooms 3 Tbsp whole wheat flour 1 can Un-beef or vegetable broth 1/4 cup white wine 2 tsp tamari (I used bragg's liquid aminos) 1 cup frozen peas 1/2 tsp thyme In a small saucepan, steam the vegetables until crispy-tender. Set aside. In a large skillet saute onions in a little oil until they begin to brown. Stir in garlic and crumble in tempeh. Saute 5 minutes more, Add mushrooms and saute 3 minutes more. Stir in broth, reserving about 1/2 cup, and bring to boil. Mix whole wheat flour with reserved broth and stir slowly into boiling broth to make gravy. Stir in wine, thyme and steamed vegetables. Serve over hot mashed potatoes. Quote Link to comment Share on other sites More sharing options...
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