Our son Jarrod was on the phone the other day, from Montreal. It is always so good to hear how he is doing, especially since he is living on the opposite side of Canada from us. He asked if I had any new Vegetarian Recipes. I realized I had not posted one in a while.
I also love to re-create recipes from various Restaurants we have eaten at. There is a lovely vegetarian Restaurant in town we go to once in a while. They make this Tempeh in a brown mushroom gravy....I just had to change it up. DH liked my version better, and I did too! We had it with stir fried Miso Vegetable Brown Rice, recipe pending. Now for all of the Celiacs out there, a couple of important points:
This is the only Soy Sauce and Miso I use. The Tamari is wheat free, it is naturally brewed Soy Beans. As for the Miso, carefully read the labels. Most are made with a fermented soy and rice. However, there is some Miso that is made with fermented Barley. If you see that one on the shelves, run, run for your lives! That one is a NO GO!
Miso is a lovely addition to gravy, sauces and vegetarian dishes. It lends a meaty, full flavored taste to your meals, as well as being good for you because it contains a culture of Aspergillus Oryzae - full of health benefits. The other thing is, use only naturally fermented Tempeh. Read the labels carefully on Tempeh, as often it is marinated in regular soy sauce. These are the only fermented Soy products, other than plain natural Tempeh, that passes through my doors. This recipe does not include any added salt, as the Miso and Tempeh are both salty.
One 8-9 oz. package Plain Tempeh
2 Tblsp. butter
1/2 of a large onion, sliced then quartered
2 large minced garlic cloves
8 sliced organic crimini mushrooms
1 to 1 1/2 cups of water or vegetable stock
1 Tblsp. Tamari Soy Sauce
1 Tblsp. Amano AKA Miso
fresh cracked pepper
1 Tblsp. cornstarch
Begin by heating up a heavy bottom frying pan on Medium to Medium High heat. Add in a good drizzle of olive oil. Slice the Tempeh into finger slices, and begin to brown on each side. All together, for this amount it took about 8 minutes. Once browned, transfer to a plate and set aside.
Turn down the heat to a low to medium, and add in the butter, and saute the mushrooms till nice and golden. Remove from the pan, and place on top of the Tempeh. Add in the onion, sauteing about 10-12 minutes until browned. Add in the minced garlic cloves, miso, and water, stirring to combine. Turn to a low simmer, mix up the cornstarch with a bit of water, and slowly add to the pan, stirring until thickened. You may need to add more water, after a few moments, I had to add another 1/2 cup. Season with fresh pepper, and check for consistency.
Serve with a fried rice, or mashed potatoes and steamed vegetables.