Lemon-Dijon Tempeh and Mushrooms is bursting with flavor. It’s a terrific dish for date night or dinner parties, but it’s easy enough for a weeknight supper, too. This easy recipe is vegan and gluten-free.
Lemon-Dijon Tempeh and Mushrooms
I’m frequently inspired to create a recipe after seeing an omni recipe online or in a magazine, and this recipe was originally inspired by a recipe for Tarragon-Lemon Chicken and Mushrooms that I found in Shape magazine a few years ago. I can’t stand tarragon, and while I adore chickens, I would never think of eatting one, but the recipe still piqued my interested. I do love lemons and mushrooms. And mustard. I love Dijon mustard, and it pairs nicely with lemon.
What is Tempeh?
Tempeh is a fermented soybean patty that originated in Indonesia. You can slice and marinate it and then stir-fry, sauté, or bake it. You can also crumble it and add it to dishes like chili and pasta. I like to use it in the place of meat in omni recipes, like the one that inspired this recipe.
Because it’s fermented, it can have discolored spots that almost look moldy. It’s perfectly safe to eat, though.
Some tempeh makers mix grains in with the soy beans to add a little texture. If you follow a gluten-free diet, make sure your tempeh isn’t made with barley or wheat berries.
Tempeh can usually be found in the same area of the grocery store as tofu, which is usually the produce are or the refrigerated section.
How to Cook Tempeh
Many people have told me that they don’t really like tempeh, because it tastes a too fermented. I could eat tempeh right out of the package, but I can understand why some might dislike it. To get rid of that fermented taste, you can steam tempeh before using it a recipe, or you can simmer it a bath of water or broth for about half an hour.
How to Make Lemon-Dijon Tempeh and Mushrooms
This recipe is super easy to make!
- First, you slice your tempeh. You want to cut it in half so you have two squares, and then slice those squares in half so you have four thin slices.
- Then you pan fry them until they brown.
- In a separate pan, you cook the mushrooms until they brown.
- Next, you mix together the lemon-dijon sauce and pour it over the mushrooms.
- And you’re ready to serve you dish! Just pour the mushrooms and sauce over the tempeh and dinner is done!
I like to serve Lemon-Dijon Tempeh with mashed potatoes or rice and greens like kale or broccoli. It would be delish over pasta, too.
If you’re meal prepping and you’re not going to eat this dish right away, don’t add the mushrooms and sauce to the tempeh yet. Store then separately, as the tempeh will soak up the sauce. Add the mushrooms and sauce to the tempeh when you’re ready to serve it.
Lemon-Dijon Tempeh and Mushrooms
This Lemon-Dijon Tempeh and Mushrooms is bursting with flavor. It's a terrific dish for date night or dinner parties. It's easy enough for a weeknight supper, too.
- 1 8-ounce package tempeh
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons neutral-flavored oil
- 10 ounces white button or crimini mushrooms sliced
- 1/2 cup vegetable stock
- 1 tablespoon lemon juice
- 2 tablespoons non-dairy milk
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- 1 tablespoon fresh chives chopped
Slice the tempeh in half so you have two square-ish pieces. Then carefully slice each of those squares in half through the thinnest side, kind of like slicing a roll or bagel.
Heat a pan over medium high heat and add 1 teaspoon of oil along with the tempeh slices. Sprinkle the slices with about ¼ teaspoon each of salt and pepper.
When the tempeh beings to brown, after about 5 minutes, flip the slices and sprinkle the other side with another ¼ teaspoon each of salt and pepper. The tempeh will be ready when it’s golden brown and a little crispy on both sides. If it sticks to the pan, use vegetable stock to deglaze the pan.
While the tempeh is cooking, heat the remaining oil in another pan over medium high heat and add the mushrooms. Cook for about 10 minutes, stirring occasionally, until the mushrooms are nicely seared and fragrant.
Whisk together the vegetable stock, lemon juice, non-dairy milk, and minced garlic, and pour the mixture into the pan with the mushrooms. Reduce the heat to medium, and let simmer for about 5 minutes. The liquid will thicken slightly and reduce.
To serve, place two tempeh slices on a plate, and spoon half of the mushroom mixture over it. Sprinkle with chives. Repeat with the rest of the tempeh and mushrooms. Serve hot.