Vegan Fricassee with Mushrooms and Tempeh
Vegan Fricassee with Mushrooms and Tempeh is a deliciously flavorful meal. Serve it for lunch or dinner.
Ingredients
- 1 teaspoon neutral-flavored vegetable oil
- 1 8-ounce tempeh cut into 1-inch cubes
- 2 tablespoons tamari
- 2 leeks thinly sliced
- 1 cup white button mushrooms sliced
- 1 cup cremini mushrooms sliced
- 1 cup shiitake mushrooms sliced
- 1 portobello mushroom chopped
- 4 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 cup vegetable stock
- ½ cup white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oil in a large pot over medium-high heat and add the tempeh. Cook, stirring frequently, for about 10 minutes, or until it's golden brown.
- Pour the tamari onto the tempeh, and continue cooking stirring frequently, until all the liquid absorbs, about 2 or 3 minutes.
- Add leeks, mushrooms, and garlic to pot and sauté for 5 minutes, or until the mushrooms and leeks begin to soften.
- Sprinkle in the flour and cook 1 more minute, stirring frequently.
- Add the stock, wine, thyme, and dried parsley, and bring the mixture to a boil.
- Reduce the heat and simmer 15 minutes.
- Stir in the lemon juice, salt and pepper.
- Remove from the heat and garnish with fresh parsley.