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Tangy Tempeh with Portobello Mushrooms
Contributed by Susan Jane Cheney, from
Stir Crazy!*
Reprinted by Permission. Photos by Hannah Kaminsky.
5
from 1 vote
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Course:
Main dish
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
tempeh recipes, Tempeh with Portobello Mushrooms
Total Time:
15
minutes
minutes
Servings:
4
Calories:
301
kcal
Author:
Veg Kitchen
Ingredients
2
tsp
light sesame oil
or other neutral vegetable oil
1
package
tempeh
8oz, any variety
1 ½
tbsp
extra-virgin olive oil
2
medium red onions
sliced lengthwise into thin crescents
4–8
cloves
garlic
minced
4
portobello mushrooms
3 to 4 inches in diameter, stems and caps sliced separately
¾
cup
vegetable stock
2
tbsp
dark barley miso or mellow barley miso
¼
cup
balsamic vinegar
freshly ground pepper
to taste
2
tbsp
fresh parsley
or more as desired, minced
2
tbsp
fresh basil
or more as desired, minced
US Customary
-
Metric
Instructions
Set a wok over medium heat and add the sesame or canola oil.
Add the tempeh, turning to coat both sides with oil, and brown it well.
Remove the tempeh from the wok and cut it into strips about 1 ½ inches long and ¼ to ½ inch wide.
Set the wok or stir-fry pan over medium-high heat. Pour the olive oil around the rim and tilt the pan to coat the sides.
Add the onion and stir-fry for two to three minutes.
Add the garlic and sliced mushroom stems, and continue stir-frying for abut two minutes.
Add the sliced mushroom caps and stir-fry until moistened.
Add all but two tablespoons of the stock and bring stir-fry to a simmer.
Cook, stirring often, for several minutes, until the vegetables are tender and the stock has reduced by about half. Reduce the heat to medium-low.
Whisk together the miso and balsamic vinegar.
Whisk in the remaining two tablespoons of stock.
Add this miso mixture to the wok. Season stir-fry with pepper.
Stir in the parsley and basil if desired, reserving a bit to sprinkle over each serving.
Nutrition
Calories:
301
kcal
|
Carbohydrates:
31
g
|
Protein:
16
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Sodium:
519
mg
|
Potassium:
813
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
327
IU
|
Vitamin C:
18
mg
|
Calcium:
157
mg
|
Iron:
3
mg
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