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Vegan Mushroom and Tempeh Fricassee

Tempeh Fricassee with Wild Mushrooms

Yields 6 -8 servings
Author Dianne Wenz

Ingredients

  • 1 teaspoon olive oil
  • 2 8- ounce packages of tempeh cut into 1-inch cubes
  • 1/2 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
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  1. 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.
  2. 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.
  3. Uncover and stir in the lemon juice, salt and pepper.
  4. Serve hot, garnished with fresh parsley.