Serves: 5
Total Calories: 90
Bring the water and first amount of soy sauce to the boil in a small pan, place defrosted tempeh in it, lower heat, cover pan and simmer for 10 minutes turn the tempeh over and simmer for 10 minutes more. Drain and set aside.
Chop the onion and garlic and saute in the oil for a minute or two. Slice the mushrooms, add them to the pan and cook for another minute or two.
Dice the tempeh. Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently.
Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base.
This Tempeh and Mushroom Stew on a Mashed Potato Base recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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