Tempeh and Gravy (vegan recipe)

[Guest guest]

Here is a favorite Whole Foods recipe I make about once a month.

I usually add a handful of frozen peas at the end.

 

Jeff

 

Tempeh and Gravy

 

2 tablespoons safflower, corn or canola oil

1/2 pound mushrooms, quartered

1 onion, thinly sliced

1/2 teaspoon sage

1/2 teaspoon thyme

1/4 teaspoon celery seed

1/4 teaspoon marjoram

1 pound tempeh, cut into 1 inch squares

1 tablespoon dark barley miso, dissolved in 1/4 cups water

3 cups water or vegetable stock

4 tablespoons whole wheat flour

Ingredient Options: use barley or rice flour or 2 tablespoons kuzu or arrowroot

instead of whole wheat flour.

 

Heat oil in a saucepan. Sauté mushrooms and onions for 5 minutes. Add

seasonings, tempeh, diluted miso and stock. Bring to a boil, reduce heat, cover

and simmer for 45 minutes. Dissolve flour or kuzu in 1/4 cup water. Add to

tempeh " stew " , stirring constantly until thick. Adjust seasonings and serve.

Serves 6

 

Nutrition Info

Per Serving (264g-wt.): 230 calories (120 from fat), 13g total fat, 2g saturated

fat, 17g protein, 15g total carbohydrate (1g dietary fiber, 2g sugar), 0mg

cholesterol, 60mg sodium

[Guest guest]

Thank you.