Quick Tempeh Mushroom Medley
1 1/2 tablespoons sesame oil
3/4 cup yellow onion, chopped
1 large clove garlic, minced
1 1/2 cups mushrooms, sliced (I like shitake, brown, cremini)
1 (12 ounce) block tempeh, sliced thinly into bite-sized pieces
tamari sauce, to taste
1 cup cooked/canned garbanzo beans, drained
3 cups cooked brown rice (use vegetable broth for water for more flavor)
parsley or cilantro, chopped, to taste
1. In large wok or skillet, warm sesame oil and cook onions and garlic for 3 minutes over medium heat. Add mushrooms and continue to cook for 5 minutes.
2. Add tempeh and enough tamari to lightly cover bottom of skillet (more/less if you prefer). Turn tempeh pieces until they are brown on all sides.
3. Combine mixture with garbanzo beans and let simmer over low heat, uncovered. Spoon large portions over rice and serve immediately. Serve with fresh parsley or cilantro.