Simple creamy mushroom tempeh

This recipe was used at the May 2023 Plant powered show to make a delicious comforting tempeh dish. Here is how you make it!

Photo credit: Lin Thomas - Full of Plants

Simple & Creamy Mushroom Tempeh

Serves 2-4

Time: 30 minutes

Ingredients

Tempeh

• 350 g Boemboe Tempeh

• 2-3 tbsp olive oil

• Salt & pepper

Sauce

• 1 large onion, chopped

• 400 g mushrooms

• 3 tbsp olive oil

• 1 tbsp mustard seeds

• 1 x 400 g coconut cream tin

• Black pepper

To serve

• Freshly chopped parsley

• Basmati Rice

Method

1. Tempeh: Cut one 350 g tempeh block in cubes

2. Place in a bowl with salt and pepper.

3. Grill, fry or roast the tempeh until golden brown and crispy.

4. Airfry works best, 200 C for 8-12 minutes until golden brown.

5. Sauce: Start by sautéing the onion for 3-5 minutes at medium heat with olive oil. Add the mushrooms after 3 minutes and continue frying until the mixture is soft and caramelised. Add the mustard seeds and fry for 1-2 minutes.

6. Add the coconut cream. Simmer the mixture for 5 minutes on med-low heat. Here it is the reduction that thickens the sauce and not any addition of flour.

7. Taste for seasoning.

8. Add the tempeh and continue to simmer for 2 minutes.

9. Allow to cool down slightly before serving with freshly chopped parsley.

Here is another similar recipe to follow.

https://fullofplants.com/tempeh-in-creamy-mushroom-coconut-sauce/#%f0%9f%a5%a3-how-to-make-this-tempeh-recipe