book - Mushroom-Tempeh Saute with Sage

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Mushroom-Tempeh Saute with Sage

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup uncooked brown basmati rice

1/4 teaspoon salt

1/2 pound button mushrooms -- sliced

2 tablespoons olive oil

1 medium yellow onion -- diced

2 cloves garlic -- minced

8 ounces soy tempeh -- cubed

1/4 cup dry sherry

1 tablespoon soy sauce

2 tablespoons minced fresh sage

1/8 teaspoon ground allspice

 

Place the rice in a large, fine-mesh strainer and rinse under running water for

about 30 seconds. Set aside to drain thoroughly. Bring 2 cups of water to a

boil, add 1/4 teaspoon of the salt and the drained rice, and return to a boil

over high heat. Cover the pan, reduce the heat to very low, and simmer 45

minutes. Turn off the heay, and allow the pot to stand, without disturbing the

lid, for at least 5 minutes before serving.

 

Meanwhile, brush or wipe any loose dirt from the mushrooms and slice them. Heat

the oil in a wok over medium-high heat and add the mushrooms, onion, and garlic.

Saute until the mushrooms have released their liquid, about 7 to 10 minutes,

then add the tempeh, sherry, and soy sauce. Continue to cook for 10 minutes,

stirring frequently, then stir in the sage and allspice. Stir to combine and

cook for about 3 more minutes. Serve hot with the steamed rice.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 106 Calories; 7g Fat (66.1% calories from

fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 395mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

 

NOTES : This is an earthy dish that fills the kitchen with wonderful aromas.

You may substitute about 1 teaspoon rubbed dried sage if fresh is not available.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0