May I share a tempeh/mushroom breakthrough I had last night (though you may already be acquainted) ? I wanted to use up a basket of mushrooms and a block of tempeh but didn’t feel like spending a long time. Since I usually poach tempeh before using (I put in an onion , carrot and celery etc as though it were chicken and save the broth) and since I have been reading some posts about cooking mushrooms in water and then sautéing, I cooked the crumbled tempeh and chopped mushrooms in a vegetable broth spiked with soy and ketchup until all the liquid had simmered away, then added oil chopped onion chopped carrot etc, some
Indian spice and cooked chicken peas, sautéed till onion translucent,finished with coconut milk. The braising of mushrooms and tempeh released very full flavors. Tomato and red wine would be another way to go
May I share a tempeh/mushroom breakthrough I had last night (though you may already be acquainted) ? I wanted to use up a basket of mushrooms and a block of tempeh but didn’t feel like spending a long time. Since I usually poach tempeh before using (I put in an onion , carrot and celery etc as though it were chicken and save the broth) and since I have been reading some posts about cooking mushrooms in water and then sautéing, I cooked the crumbled tempeh and chopped mushrooms in a vegetable broth spiked with soy and ketchup until all the liquid had simmered away, then added oil chopped onion chopped carrot etc, some
Indian spice and cooked chicken peas, sautéed till onion translucent,finished with coconut milk. The braising of mushrooms and tempeh released very full flavors. Tomato and red wine would be another way to go
This sounds super delicious! Thanks for sharing the hack.