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Quick Tempeh Mushroom Medley PDF Print E-mail
Ingredients (use vegan versions):
  • 3/4 cup yellow onion, chopped
  • 1 large clove garlic, minced
  • 1 1/2 cup mushrooms, sliced (I like shitake, brown, crimini)
  • 1 1/2 tablespoon sesame oil
  • 1 block tempeh, sliced thin into bite-size pieces
  • tamari sauce, to taste
  • 1 cup cooked/canned garbanzo beans, drained
  • 3 cup cooked brown rice*
  • *for extra flavor cook rice in vegetable broth, not water
Directions:

In large wok or skillet, warm sesame oil and cook onions and garlic for 3 minutes over medium heat. Add mushrooms and continue to cook for 5 minutes. Add tempeh and enough tamari to lightly cover bottom of skillet (more/less if you prefer). Turn tempeh pieces until they are brown on all sides. Combine mixture with garbanzo beans and let simmer over low heat, uncovered. Spoon large portions over rice and serve immediately. Serve with fresh parsley or cilantro.

Serves: 4-5

Preparation time: 15-20 min.


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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