nutritional information

Per 3/4-cup serving:

  • Calories: 318
  • Protein: 13
  • Total Fat: 19
  • Saturated Fat: 3
  • Carbohydrates: 26
  • Cholesterol: 0
  • Sodium: 475
  • Fiber: 2
  • Sugar: 8
Vegan

Tempeh in Hearty Mushroom-Lager Sauce

Tempeh in Hearty Mushroom-Lager Sauce

Serves 4

This filling entrée tastes like it’s been simmered for hours instead of just 20 minutes. To sweeten the slightly bitter sauce, stir in 1 Tbs. agave nectar with the mustard and use 11/2 cups beer and 1 cup water. Serve over rice or Mashed Potatoes with Chives.
  • 1 7-oz. pkg. tempeh, cut into ½-inch cubes
  • 4 Tbs. olive oil, divided
  • 1 Tbs. low-sodium soy sauce
  • 10 oz. cremini or button mushrooms, sliced
  • 8 oz. shiitake mushrooms, stemmed and sliced
  • 2 Tbs. all-purpose flour
  • 2 ½ cups lager, such as Samuel Adams
  • 2 Tbs. Dijon mustard
  • 2 green onions, white and green parts finely sliced

1. Heat 2 Tbs. oil in 12-inch skillet over medium heat. Cook tempeh cubes 7 to 10 minutes, or until browned on all sides, stirring frequently. Add soy sauce, and cook 2 minutes, or until pan is almost dry. Transfer tempeh to paper-towel-lined plate.

2. Add remaining 2 Tbs. oil and all mushrooms to pan, and sprinkle with salt, if desired. Sauté mushrooms 10 minutes, or until browned and slightly caramelized, stirring occasionally.

3. Reduce heat to medium-low, and stir in flour. Cook 1 to 2 minutes, or until flour begins to brown, stirring constantly. Increase heat to medium-high, add beer and mustard, and bring mixture to boil. Reduce heat to medium-low, and simmer 15 minutes, or until sauce is thickened. Stir in tempeh cubes, and simmer 5 minutes more. Serve sprinkled with green onions. 

March 2009

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comments

added 1tbs agave, used 1/2 water, and used bellas... came out delicious. not bitter at all. did need to simmer twice as long as directed to thicken.

carrie - 2012-04-16 23:24:43

This is delicious, but hardly needs any more salt. In fact, I use low-sodium soy and the mushroom flavors come through more emphatically. I find that many of the VT recipes (pizzas, for example) have far too much salt in them. Using fresh, high-quality ingredients makes additional salt unnecessary. In this recipe, don't use cheap beer – go for the good stuff! Be patient while cooking down the liquid and even the carnivores will like it!

Carol Jaeger - 2012-04-01 13:55:53

Just curious as to what kind of beer people are using. THere has to be a reason some people rated this a complete fail and others loved it. Perhaps it is the beer? Just a thought. I am going to give it a shot and see what happens.

Anonymous - 2011-02-11 07:48:08

I made this using the 1/2 water 1/2 beer and it came out great for me. Perhaps people aren't cooking the sauce long enough... the beer needs to cook down and it will definitely thicken. I used a nut brown ale. Great hearty weeknight dinner on mashed potatoes, and leftovers are good on toast. Will definitely make again.

leslie - 2012-02-13 19:01:51