You are here

Member since April 2003

Yummy Mushroom Tempeh Stew

What you need: 

1 large onion, sliced
3-5 cloves garlic, minced
1/2 pound mushrooms, slice
1 cup tempeh, chopped in cubes
1 cup water
1/2 cup Tamari/Shoyu
1 tablespoon lemon juice
1-2 tablespoons flour (spelt or whole wheat)
salt and pepper, to taste

What you do: 

1.Sauté onions and garlic until onions are translucent. Add mushrooms and tempeh.
2. Sauté a few more minutes, then add water and Tamari. It should be liquidy and dark brown. Add lemon juice.
3. Slowly mix in flour until the liquid begins to thicken, like into a gravy.
4. Let it simmer for a few minutes and the flavors will come out. Add salt and pepper, to taste.
Serve over any rice. I prefer brown but jasmine works too. Enjoy!

Preparation Time: 
20 mins
Cooking Time: 


Made this last night, it was delicious!! I put in a little wine too and extra garlic...excellent! I want to eat all the leftovers right now but it's only 10 am here!!


This is an easy and quick dish.  Yes, yes, YES to the ginger!  Make sure to add it with the other aromatics (onion, garlic).  I had a leftover daikon radish hanging around so I chopped that in and it was great.  Also added a carrot or two, and served it over quinoa for a protein punch! 

Not the most complex dish but definitely solid for a quick, simple meal. 


Ok, I so have to try this.  I think my son will go nuts over it!  I was just looking for some tempeh recipes to have him try...I think this is the one!


I am so glad I had a block of tempeh laying around in my fridge! This was delicious. I doubled the gravy/sauce and served it over brown jasmine rice. I had to use one small can of mushrooms because that's all I had, and it was still really good. :)


This recipe is delicious!! :)>>>
I definitely second the recommendation about more veggies-- also I left the mushrooms whole, or cut in half, so that they'd stay pretty big and absorb the sauce to become juicy, it really works and I always wish I had more mushrooms. I think it works really well with some minced FRESH ginger added to it for a bit of a kick.
The first time I made this it was for Thanksgiving, the gravy sauce was really satisfying as was the tempeh, a great holiday meal without going into the Tofurkey realm. I've made it several times since then, no matter how I've varied the added veggies it's been delicious. This is sooooo good served over some brown rice that's been cooked with a vegan bouillon cube.

Log in or register to post comments