Dear friends, welcome back. 😊 Today we are cooking a tempeh stew with mushrooms together.
Have you ever tried tempeh?
The Light and Tasty section dedicates today’s release to vegan and vegetarian recipes, and since my recipes are often vegetarian, I wanted to take this opportunity to cook a vegan recipe that I’ve been wanting to try for quite some time.
Tempeh is a somewhat peculiar product that I really love, but it might not be to everyone’s taste as it is a fermented food. If you don’t know tempeh, I invite you to read this article, where I described the characteristics and properties of both tempeh and seitan. It’s an article I wrote after attending a vegetarian and vegan cooking course, which was really very useful to me.
Regarding this course, I had published several informative articles here on the blog (which I recommend reading because they are really useful) and various recipes that later converged in this article/collection (check it out!).
Tempeh with mushrooms can be cooked in different versions: it can be deglazed with wine, enriched with plant-based cream, or flavored with soy sauce (but please use the low-sodium kind!!). This time, since I really love lemon mushrooms, I tried, indeed, with lemon. And I liked it a lot! 😋
Unlike seitan, which tends to be chewy, tempeh has a mushy texture, making it suitable for stew-like preparations, like in this recipe, or for meatballs and loaves (recipes that I add to the list of those to make!).
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👇 If you’re looking for more vegan main dishes, take a look at these three recipes of mine with tempeh and seitan! 👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz tempeh (2 medallions)
- 12.3 oz champignon mushrooms
- Half onion
- 2 tsps extra virgin olive oil
- Half lemon
- rosemary
- pepper
Tools
- Pan
- Lid
- Wooden Spoon
- Grater
Steps
Cut the tempeh into pieces and coarsely chop the onion.
Sauté in very little oil with a sprig of rosemary for a few minutes.
The tempeh should be slightly roasted.
Meanwhile, clean the mushrooms. Slice them and add to the tempeh.
Season with a sprinkle of pepper, stir.
Cook with the lid on for about 10 minutes.
Finish cooking without the lid for a few minutes to evaporate excess moisture.
Finally, grate the zest of half a lemon and deglaze with the juice (I squeezed it directly without worrying too much about the seeds 😊).
Stir.
Plate and serve immediately.
If desired, you can add a drizzle of raw oil and more grated lemon zest to individual plates.
Salt-Free Tips
I remind you that I cook without adding salt. If you haven’t read it yet, I invite you to read my article Cooking Without Salt where I talk about my low-sodium experience. 😊
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate must get used to it gradually and should not notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, nuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate and the gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for the mood and helps perseverance.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes seasoning according to your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
Light and Tasty:
For you, the other vegan or vegetarian recipes from my colleagues from the Light and Tasty Team:
Carla Emilia: Pea Balls with Pesto
Cinzia: Savory Tart with Agretti
Claudia: Quinoa with Minestrone Vegetables
Daniela: Baked Eggplants and Potatoes with Coconut Basmati Rice
Elena: Cauliflower Ragù Bolognese
Milena: Fishy Vegetable Burger with Peas
