Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Water
1 tb Soy sauce
1/2 c Tempeh
1 sm Onion
1 sm Garlic clove
1 tb Vegetable oil
2 c Mushrooms
1 sm Tomato
1 Bay leaf
1 t Soy sauce (may be doubled)
6 oz Cooked potatoes (or more)
Soy milk -- to taste
Vegan margarine -- to taste
Seasoning -- to taste
Bring the water and first amount of soy sauce to the
boil in a small pan, place tempeh (defrosted if
frozen) in it, lower heat, cover pan and simmer for 10
minutes; turn the tempeh over and simmer for a further
10 minutes. 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.
* Source: The Single Vegan - by Leah Leneman * Typed
for you by Karen Mintzias
