This Mushroom and Tempeh Fricassee is a delicious and warming dish for a cold winter’s days. It’s a meal on it’s own, but it pairs well with mashed potatoes or brown rice.
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
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Welcome to Vegan Virtual Potluck! I’m not sure if I’m really seeing this: am I typing in this bright green background? Looks fabulous anyway! This is also my first time as well 🙂
♡ rika, vegan miam
http://www.veganmiam.com
★ we travel + eat vegan blog ★
Looks delish!
Sounds very flavoursome!
Yum, yum, yum – this looks delicious! How do you normally serve this? Do you eat it like a soup? or serve it over rice or noodles? (I’m guessing it’s delicious either way!)
Life has a way of busting in on our kitchen time, doesn’t it? I think you brought a fantastic dish. Thank you so much for participating!
Wow, this looks so yummmy! Looks like a great one pot meal for when you’re really not in the mood for cooking something grand! I will definitely be bookmarking this for later use! Happy VVP! 🙂
– alexis
http://www.sugarcoatedvegan.com
this is something my husband will love. he is crazy about mushrooms.
I’m a big mushroom fan, so this dish looks pretty amazing and delicious to me 🙂
YUM! I’m feeling extremely hungry now after looking at your dish. All those mushrooms. And the flavors. Mmmmmm.
Wowee, I adore mushrooms and I love the look of this 🙂 this dish it usually too creamy for me so it is so great to see a lighter vegan alternative!
Hey Dianne! This dish looks amazing! I love earthy heartiness of tempeh and mushrooms 🙂 This is perfect comfort food!
Happy Potluck!
Oh my! I am a big mushroom fan too, so this is right up my alley!
It looks delicious.
Yum Yum Yum…
This is what I’m talking about! Who needs a new dish for the VVP when you’ve got this beauty on standby! Super yummy looking Dianne!
I love tempeh. This dish is right up my alley. Thank you for sharing!
Lots of mushrooms in the dish! Fantastic. Thank you for the great recipe.
Yum! I love the presentation– you made mushrooms and tempeh look super appetizing, which I bet is not an easy task. I would probably use cilantro instead of parsley on my own bowl, even if I sprinkled parsley on the serving dish for everyone else. This really sounds delicious! 🙂
This looks so good and comforting. Tempeh is one of my favourite things, and I think yours is the only tempeh dish in the potluck? I have to give this a try soon!
x Vix
vixbakes.com :: vegan baking + raw desserts