Golden Mushroom Tempeh

1. 1

   Steam your tempeh for about 20 minutes, then set aside in refrigerator until later.

2. 2

   ( I like to completely cool my tempeh after steaming for things like this, I find it makes the tempeh less crumbly).

3. 3

   When tempeh is cool slice into 1/4 - 1/2 inch pieces.

4. 4

   Melt butter in large skillet and brown tempeh on both sides.

5. 5

   Remove tempeh to a plate and add soup to skillet (if useing condensed soup measure after adding any necessary water).

6. 6

   Heat to a low simmer.

7. 7

   Now place your tempeh slices back in the pan and let simmer over low heat for about 5 minutes.

8. 8

   Flip them and let simmer another 3-5 minutes.

9. 9

   The soup should thicken up slightly.

10. 10

    I like to eat this with a salad and some good crusty bread :O).

* Per serving · 4 servings · Values may vary.

No additional tips available.