Golden Mushroom Tempeh Recipes

Steps:

• Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
• Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
• Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.

Steps:

• Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and dash of pepper in a large bowl.
• Bring a saucepan of water to a boil. Cut tempeh in half and add to the boiling water. Boil for 10 minutes to remove any bitter taste. Transfer tempeh to a cutting board and allow to cool slightly.
• Cut tempeh into 1/4-inch slices and place them in the vegetable broth marinade. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight, stirring occasionally to be sure tempeh is covered with marinade.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Transfer marinated tempeh slices to the prepared baking sheet.
• Bake in the preheated oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30 to 35 minutes.
• Place pitas in the hot oven until warmed through, 3 to 5 minutes.
• Squeeze excess water from cucumbers using a paper towel. Place tofu, cucumbers, dill, 1 teaspoon garlic, salt, and pepper in a food processor. Blend until tzatziki is well mixed. Adjust seasonings if desired.
• Assemble a gyro by placing 1/4 of tempeh slices, tomatoes, and red onions on top of a pita. Cover with tzatziki. Repeat with remaining tempeh, tomatoes, onion, and pita.

Steps:

• Coat a pot with cooking spray then heat over med high. Add the tempeh when hot and saute until golden brown [about 8 minutes].
• Add the wine and the soy sauce and cook until liquid almost evaporates.
• Remove Tempeh. Add leeks and mushrooms [you may want to add a bit of broth] and saute 5 minutes then stir in flour and cook 1 minute stirring frequently.
• Make a bouquet of the celery leaves, thyme and parsley with some string. toss it, the garlic and broth into the pan. Stir well. Cover and simmer 15 minutes.
• Uncover and thicken by cooking. Toss the herbs. Stir in lemon and salt and pepper. Sprinkle with parsley. Garnish with rind.

Steps:

• Steam your tempeh for about 20 minutes, then set aside in refrigerator until later. ( I like to completely cool my tempeh after steaming for things like this, I find it makes the tempeh less crumbly).
• When tempeh is cool slice into 1/4 - 1/2 inch pieces.
• Melt butter in large skillet and brown tempeh on both sides.
• Remove tempeh to a plate and add soup to skillet (if useing condensed soup measure after adding any necessary water).
• Heat to a low simmer.
• Now place your tempeh slices back in the pan and let simmer over low heat for about 5 minutes.
• Flip them and let simmer another 3-5 minutes. The soup should thicken up slightly.
• I like to eat this with a salad and some good crusty bread :O).