*  Exported from  MasterCook  *

             TEMPEH & MUSHROOM STEW ON A MASHED POTATO BAS

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



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