Tempeh in Hearty Mushroom-Lager Sauce

Tempeh in Hearty Mushroom-Lager Sauce

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.

  • 4Servings


  • 1 7-oz. pkg. tempeh, cut into 1/2-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 1/2 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. 

Nutrition Information

  • Calories: 318
  • Carbohydrate Content: 26 g
  • Fat Content: 19 g
  • Fiber Content: 2 g
  • Protein Content: 13 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 475 mg
  • Sugar Content: 8 g