Sauteed Tempeh, Leeks and Wild Mushroom Recipe

Name: Sauteed Tempeh, Leeks and Wild Mushroom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 12 ounces tempeh cut into 1/2-inch cubes; 1/4 cup white wine dry; 1 1/2 tablespoons soy sauce, sodium reduced; 4 large leeks thinly sliced, about 4 cups; 2 cups mushrooms, button sliced; 2 cups mushrooms cremini, sliced; 2 cups mushrooms, shiitake caps, diced, about 4 ounces; 2 each mushrooms, portabello caps, 4-inch each, gills removed, chopped; 1 1/2 tablespoon flour, all-purpose; 1/2 cup celery leaves; 2 each thyme sprigs; 2 each parsley sprigs; ⅓ cup garlic thinly sliced, about 20 cloves; 14 1/2 ounces stock 1 can, organic vegetable; 1 tablespoon lemon juice fresh; 1/4 teaspoon salt or to taste; 1 x black pepper freshly ground; 2 tablespoons parsley leaves fresh snipped, chopped; 1 tablespoon lemon zest grated

Servings: persons

1 teaspoon olive oil
12 ounces tempeh cut into 1/2-inch cubes
1/4 cup white wine dry
1 1/2 tablespoons soy sauce, sodium reduced
4 large leeks thinly sliced, about 4 cups
2 cups mushrooms, button sliced
2 cups mushrooms cremini, sliced
2 cups mushrooms, shiitake caps, diced, about 4 ounces
2 each mushrooms, portabello caps, 4-inch each, gills removed, chopped
1 1/2 tablespoon flour, all-purpose
1/2 cup celery leaves
2 each thyme sprigs
2 each parsley sprigs
⅓ cup garlic thinly sliced, about 20 cloves
14 1/2 ounces stock 1 can, organic vegetable
1 tablespoon lemon juice fresh
1/4 teaspoon salt or to taste
1 x black pepper freshly ground
2 tablespoons parsley leaves fresh snipped, chopped
1 tablespoon lemon zest grated

1
Heat oil in a Dutch over medium-high heat.
2
Add tempeh, saute about 7 minutes or until golden brown.
3
Stir in wine and soy sauce, cook 20 seconds or until liquid almost evaporates.
4
Transfer tempeh from pan onto a plate, and set aside.
5
Add leeks and mushrooms to pan, saute another 4 to 6 minutes.
6
Add flour, cook about 1 1/2 minutes, stirring frequently.
7
Tie celery leaves, thyme sprigs and parsley sprig together securely with string.
8
Add herbs, garlic and broth to pan, bring to a boil.
9
Stir in tempeh, stirring well.
10
Cover, reduce heat and simmer about 16 minutes.
11
Uncover and cook 2 to 3 minutes or until thick.
12
Discard herbs.
13
Add lemon juice, salt and pepper, sprinkle with parsley.
14
Garnish each serving with 1/2 teaspoon lemon zest.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon olive oil, 12 ounces tempeh cut into 1/2-inch cubes, 1/4 cup white wine dry, 1 1/2 tablespoons soy sauce, sodium reduced, and more.

Yes, Sauteed Tempeh, Leeks and Wild Mushroom falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Tempeh, Leeks and Wild Mushroom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions