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The Single Vegan by Leah Leneman


2 servings



MacGourmet downloadTempeh & Mushroom Stew On A Mashed Potato Base. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Tempeh & Mushroom Stew On A Mashed Potato Base


  • ½ cup tempeh
  • 1 small onion
  • 1 clove garlic
  • 3 teaspoons canola oil
  • 2 cup mushroom
  • 1 small tomato
  • 1 leaf bay leaf
  • 2 teaspoons low-sodium soy sauce
  • 8 ounces potatoes
  • 1 tablespoon regular soy milk
  • 3 teaspoons Earth Balance


Prepare the tempeh as described in the recipe for Tempeh Sweetcorn Roast. 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 soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently. Heat and mash the cooked potatoes with soy milk, margarine, and seasoning to taste. Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base.


tempeh onion garlic mushrooms tomatoes soy sauce potatoes soy milk