Tempeh and Mushroom Stew

1. 1

   Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes, turn the tempeh over and simmer for a further 10 minutes.

2. 2

   Drain and set aside.

3. 3

   Chop the onion and garlic and saute in the oil for a minute or two.

4. 4

   Slice the mushrooms, add them to the pan and cook for another minute or two.

5. 5

   Dice the tempeh.

6. 6

   Chop the tomato.

7. 7

   Add them to the pan, along with the bay leaf and remaining amount of soy sauce.

8. 8

   Cook, uncovered, for about 5 minutes, stirring frequently.

9. 9

   Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes).

10. 10

    Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base.

* Per serving · 4 servings · Values may vary.

No additional tips available.