Until I discovered a tempeh and wild mushroom fricassee recipe online a few years ago, I had never had a fricassee. I’m not really sure what fricassee is usually made with, but I’m sure the original version is far from vegan. (I just really like saying the word “fricassee”. Fricassee. Fricassee. Fricassee. It’s fun to say – try it!) I’ve made this dish many times since it’s original discovery, and I’ve altered the recipe to make it my own.
I heard about the Virtual Vegan Potluck last year, but I wasn’t really sure what was going on. Now I realize it’s just a blog chain full of yummy vegan recipes, and I’ve decided to participate this year. I signed up a month or so ago, and I had grandiose plans of cooking up a new, incredibly creative dish that would wow readers to the point of speechlessness. Alas, my schedule got incredibly busy with working, writing, teaching cooking classes, and whatnot, so that incredibly amazing and creative new recipe has not yet been unleashed from the back of my brain. Instead of coming up with something new in a rush, I’ve decided to share a recipe from earlier in the year that I’m really fond of, and I hope you become fond of it too!
Vegan Mushroom and Tempeh Fricassee is a Warm and Hearty Meal
This is a perfect meal for cold winter days. This recipe makes A LOT of fricassee, so it’s good for batch cooking. I like to make a big pot of it on Sundays so that Dennis and I have lunches for the week.
If you don’t like the fermented taste of tempeh, simmer it in vegetable stock for about half an hour while you’re chopping the vegetables. This will help to get rid of the fermented flavor, and it also will help the tempeh absorb the flavor of the dish. YO can also steam it.
Leeks can be rather dirty, so be sure to wash them thoroughly. I chop them and then place them in a water bath. I use a skimmer to remove them from the water, and then rinse them to make sure all of the dirt has been removed.
I like to eat this Mushroom and Tempeh Fricassee on it’s own, but it’s also great with mashed potatoes or brown rice. Sometimes I like to throw in some spinach or chopped kale to give it a little nutrition boost.
- 1 teaspoon olive oil
- 2 8-ounce packages of tempeh, cut into 1-inch cubes
- ½ cup white wine
- 2 tablespoons tamari
- 4 large leeks, thinly sliced
- 2 cups sliced white button mushrooms
- 2 cups sliced cremini mushrooms
- 2 cups sliced shiitake mushroom caps
- 2 portobello mushrooms, chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 10 cloves garlic, minced
- 2 cups vegetable stock
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Heat a large pot over medium-high heat. Add olive oil and tempeh and sauté for about 10 minutes or until the tempeh is golden brown. Add the wine and soy sauce to the pot and cook until almost all of the liquid evaporates.
- Add leeks and mushrooms to pot and sauté for 5 minutes. Stir in the flour and cook 1 more minute, stirring frequently. Add the thyme, dried parsley, garlic and stock to pot and bring to a boil. Cover, reduce heat and simmer 15 minutes.
- Uncover and stir in the lemon juice, salt and pepper.
- Serve hot, garnished with fresh parsley.
If you enjoyed this Mushroom and Tempeh Fricassee, you may also like:
- Caramelized Onion and Mushroom Tart
- Roasted Mushroom and Caramelized Onion Shepherd’s Pie
- Spinach Mushroom Quiche
- Mushroom and Arugula Filo Crust Pizza