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
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
Freshly chopped parsley
Tempeh: Cut one 350 g tempeh block in cubes
Place in a bowl with salt and pepper.
Grill, fry or roast the tempeh until golden brown and crispy.
Airfry works best, 200 C for 8-12 minutes until golden brown.
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.
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.
Taste for seasoning.
Add the tempeh and continue to simmer for 2 minutes.
Allow to cool down slightly before serving with freshly chopped parsley.
Here is another similar recipe to follow.