Best 3 Golden Mushroom Tempeh Recipes

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Golden mushroom tempeh, a delectable vegetarian dish, offers a symphony of flavors and textures that will tantalize your taste buds. This culinary creation features the earthy, nutty notes of tempeh, a fermented soybean product, combined with the umami-rich, meaty savoriness of golden mushrooms. Together, these ingredients create a harmonious blend that is both satisfying and nutritious. Whether you're a seasoned vegan, a flexitarian exploring new protein sources, or simply looking to expand your culinary horizons, this recipe is sure to become a cherished favorite in your kitchen.

Here are our top 3 tried and tested recipes!

TEMPEH AND WILD MUSHROOM FRICASSEE



Tempeh and Wild Mushroom Fricassee image

If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.

Provided by Tara Parker-Pope

Categories     side dish

Time 40m

Yield 6 servings (serving size: 1 cup).

Number Of Ingredients 20

Cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons less-sodium soy sauce
4 cups thinly sliced leeks (about 4 large)
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups diced shiitake mushroom caps (about 4 ounces)
2 (4-inch) portobello mushroom caps, gills removed, chopped
1 tablespoon all-purpose flour
1/3 cup celery leaves
2 thyme sprigs
1 parsley sprig
1/2 cup thinly sliced garlic (about 20 cloves)
1 (14 1/2-ounce) can organic vegetable broth
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon rind (optional)

Steps:

  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
  • Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
  • Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams

TEMPEH GYROS



Tempeh Gyros image

Traditional seasonings, traditional taste, traditional food. A meal your whole family will love. Authentic Greek cooking at its finest. I only use non-GMO organic silken tofu.

Provided by veggiesdontbite

Categories     World Cuisine Recipes     European     Greek

Time 9h8m

Yield 4

Number Of Ingredients 17

1 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons dried oregano
2 teaspoons ground thyme
1 ½ teaspoons minced garlic
1 (8 ounce) package tempeh
4 (6 inch) whole-wheat pitas
1 dash pink Himalayan salt
1 dash ground black pepper
2 small cucumbers, peeled and grated
1 (12.3 ounce) package silken tofu
1 tablespoon (packed) fresh dill
1 teaspoon minced fresh garlic
salt and ground black pepper to taste
2 tomatoes, sliced
½ red onion, thinly sliced

Steps:

  • Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and dash of pepper in a large bowl.
  • Bring a saucepan of water to a boil. Cut tempeh in half and add to the boiling water. Boil for 10 minutes to remove any bitter taste. Transfer tempeh to a cutting board and allow to cool slightly.
  • Cut tempeh into 1/4-inch slices and place them in the vegetable broth marinade. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight, stirring occasionally to be sure tempeh is covered with marinade.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Transfer marinated tempeh slices to the prepared baking sheet.
  • Bake in the preheated oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30 to 35 minutes.
  • Place pitas in the hot oven until warmed through, 3 to 5 minutes.
  • Squeeze excess water from cucumbers using a paper towel. Place tofu, cucumbers, dill, 1 teaspoon garlic, salt, and pepper in a food processor. Blend until tzatziki is well mixed. Adjust seasonings if desired.
  • Assemble a gyro by placing 1/4 of tempeh slices, tomatoes, and red onions on top of a pita. Cover with tzatziki. Repeat with remaining tempeh, tomatoes, onion, and pita.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 53.9 g, Fat 10.6 g, Fiber 7.4 g, Protein 25.1 g, SaturatedFat 2 g, Sodium 1085.9 mg, Sugar 6.6 g

GOLDEN MUSHROOM TEMPEH



Golden Mushroom Tempeh image

When I was a kid my Mother used to make a recipe useing pork chops and campbell's golden mushroom soup. After a little playing around I came up with this very simple vegetized version of it that I'm very happy with! You can use any vegetarian golden mushroom soup (or non veggies can use campbell's) I make it with recipe #144809.

Provided by Nikoma

Categories     Tempeh

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 5

8 ounces soy tempeh
2 cups vegetarian condensed golden mushroom soup (I recommend Golden Mushroom Umami Soup )
1/2-1 tablespoon butter
salt
pepper

Steps:

  • Steam your tempeh for about 20 minutes, then set aside in refrigerator until later. ( I like to completely cool my tempeh after steaming for things like this, I find it makes the tempeh less crumbly).
  • When tempeh is cool slice into 1/4 - 1/2 inch pieces.
  • Melt butter in large skillet and brown tempeh on both sides.
  • Remove tempeh to a plate and add soup to skillet (if useing condensed soup measure after adding any necessary water).
  • Heat to a low simmer.
  • Now place your tempeh slices back in the pan and let simmer over low heat for about 5 minutes.
  • Flip them and let simmer another 3-5 minutes. The soup should thicken up slightly.
  • I like to eat this with a salad and some good crusty bread :O).

Nutrition Facts : Calories 415, Fat 23.2, SaturatedFat 7.5, Cholesterol 22.7, Sodium 1970.9, Carbohydrate 29.2, Fiber 0.2, Sugar 5.7, Protein 27.4

Tips:

  • To save time, use a food processor to chop the vegetables.
  • If you don't have tempeh, you can substitute tofu.
  • To make the sauce, you can use any type of broth or stock that you like.
  • If you want a thicker sauce, add a cornstarch slurry.
  • Serve the stir-fry with rice, noodles, or vegetables.

Conclusion:

This golden mushroom tempeh stir-fry is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be customized to your liking. With its savory sauce and tender vegetables, this stir-fry is sure to be a hit with everyone at the table.

This stir-fry is also a great way to use up leftover tempeh. If you have some tempeh that is about to go bad, simply cook it up in this stir-fry and enjoy!

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