Prep 20 mins
Cook 30 mins
I had a very similar meal at the Watercourse in Denver when I was a vegan. I found the recipe on the web somewhere a couple of years ago. Even meat lovers enjoy this dish. (As this is my first recipe I hope all goes well for those who try it.)
- 1⁄2 cup tamari
- 2 tablespoons lemon juice
- 1⁄4 cup mirin
- 1⁄2 cup water
- 2 (16 ounce) packages tempeh (makes about 4 slices)
- 2 cups sliced mushrooms (whatever type you prefer)
- 1 1⁄2 cups sliced yellow onions
- 1 teaspoon rosemary
- 1 tablespoon minced garlic
- 1⁄4 cup olive oil
- 1 tablespoon parsley
- 2 teaspoons lemon juice
- 3 ounces sweet white wine
- 6 ounces vegetable broth
- First, poach the tempeh slices in the marinade for about 20 minutes and then plop them into a flour-salt-pepper mix and brown each side in the olive oil to make a sort of roux.
- Now, add the mushrooms, onions, garlic, and rosemary to saute for about two minutes.
- Add wine and reduce by one half.
- Add veggie stock and lemon juice, simmer until the sauce thickens.
- Sprinkle with parsley and voila.
- This is very nice with horseradish mashed potatoes.
I also substituted tamari with soy sauce, didn't have mirin or lemon juice. I didn't have mushrooms or wine and I didn't use the vegetable broth... however, this was really amazing. I did all the rest and fed it to my husband who quite normally hates tempeh. He absolutely loved it.
Very good! I will agree that the recipe could've been written better but it was great. Thanks for sharing.
This was a different and enjoyable way to serve tempeh. I substituted soy sauce for the tamari in the marinade, and omitted the mirin (didn't have any in the house)...the taste was great and would be even better if you had all of the correct ingredients. I served this over brown rice. I subtracted one star from what was a 5-star tasting recipe because the instructions were kind of hard to follow. Ingredients aren't added in the order they appear in the ingredient list, making it sort of difficult to prepare efficently.