Tempeh with Rosemary & Thyme Mushroom Sauce

This tempeh recipe is easy to make, as well as being really satisfying and 100% vegetarian/vegan. 
I find tempeh to be a really versataille ingredient and is a great substitution for meat in many dishes for those wanting an alternative.

Ingredients - serves 2
200g tempeh
100-150g mixed mushrooms e.g shitake,chestnut
10g dried porcini mushrooms
3 tbsp oil
soy sauce
1/2 clove garlic, minced or diced
pinch of fresh or dried rosemary
pinch of fresh or dried thyme
1 tbsp cornflour
salt and pepper
white or brown rice to serve

  • Place the dried porcini mushrooms in a small bowl, cover with boiling water and set aside for later. (soak for about 10 mins)
  • Slice the tempeh into 1cm thick slices and chop all of the mushrooms into large pieces.
  • In a large non-stick frying pan, heat 2tbsp of the oil and mix in a dash (as much as preferred) of soy sauce and season well. Add the tempeh slices, coat with the oil on both sides and leave to brown lightly, turning them regularly. Cook for about 15 minutes.
  • Meanwhile in a non-stick pan/saucepan, add the remaining oil and the garlic and stir for a minute. Add the mushrooms, thyme, rosemary, a dash of soy sauce, season well and cook for 5 minutes to sweat the mushrooms down a little.
  • Whilst the mushrooms are cooking, remove the soaked porcini mushrooms from the water with a slotted spoon and add to the mushroom mixture. Seive the left over water to remove any stones or grit but keep back as much of the water as possible and add the water to the mushroom mixture.
  • In a small bowl, mix the tbsp of cornflour with 2 tbsps of water until it forms a paste. Add this to the mushroom mixture and stir to remove any lumps. Cook the sauce on a low heat for 5 mins and it should start to thicken. A few more drops of water can be added if it gets too thick.
  • Serve the mushroom sauce over the tempeh and serve with rice or your choice of side dish. (mashed potatoes would work well with this dish also). 


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