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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



  • 350 g Boemboe Tempeh

  • 2-3 tbsp olive oil

  • Salt & pepper


  • 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


  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.

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