However… after the yumminess that was the orange glazed tempeh I have been experimenting to my hearts content and have fallen head over heel obsessed with the stuff! I just can’t get enough of it! The texture is amazing, and although I’m not sure I’d be as partial to it without some added flavour, the residual soya bean flavour paired with whatever sauce I’ve chosen to cook it in or drizzle over has won me over.
It lends itself to more hearty robust and somewhat traditional meals than tofu; it’s like the red meat of the veggie world!
I decided to cook up something completely different to the orange tempeh dish…this time going with a fricassee..dicing up the tempeh “meat”, sautéed and braised in a pan, lots of leeks a whole load of delicious mushrooms. Oysters, shitake and portobello picked up as always in The Happy Pear…
Simply cooked with fresh thyme, some aminos, vegetable stock, seasoned with lots of black pepper and little sea salt. I nibbled on the mushrooms as it cooked. It was one of those meals that almost doesn’t make it to the plate. I drizzle over a little tahini gravy (love this stuff) and served it up with a big old dollop of mash. It was no ordinary mash.
I’ve long been accustomed to the wonders of cauliflower couscous but was yet to succumb to the cauliflower mash trend. I bow down to ever thought of the idea in the first place as it’s altogether amazing! Having whipped up the cheesy cauliflower topping for the moussaka I had a feeling I was going to like it, I just didn’t realise quite how much! Potatoes, particularly mashed potatoes have never really done it for me. I almost went a side of creamy polenta but I’m hella glad I tried something different.
The rich, almost “meaty” mushroom tempeh fricassee paired with the creamy slightly cheesy mash was only gorgeous! I feel like all I’ve been talking/thinking about lately is comfort food but it really does make all the difference to have comforting, yet extremely healthy, meal on these chillier days.
Curled up in my new festive PJs, I lapped up every morsel….bliss! I’ve a couple more tempeh recipes to try out so watch this space.
Are you a cauliflower mash fan/nut ? It’s a must try!
Tempeh Mushroom Fricassee
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 25 minutes
- 1 cup cauliflower finely chopped
- 1-2 tbsp almond milk
- 1 tbsp nutritional yeast (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
Tempeh and Mushrooms
- 100g (3.5oz) tempeh sliced and diced in to bite size pieces
- 1/2 cup leeks roughly chopped
- 1 large clove of garlic minced
- 1.5 cups of mushrooms (I used shitake, oyster and portobello)
- 1 tsp arrowroot
- 2 tbsp liquid aminos
- 125ml (1/2 cup) vegetable stock
- 1/2 tbsp fresh thyme roughly chopped + extra for garnish
- 1/2 tsp lemon zest (reserve a little for garnish)
- 1 tbsp tahini
- 1 tbsp liquid aminos
- 1/4 tsp black pepper
- 1 tbsp nutritional yeast
- 2-3 tbsp water
- Place tempeh in a pan with the garlic and a drop of water and sauté for 6-8 minutes, until nicely browned on all sides.
- Add in leeks and mushrooms and cook for a further 5 minutes.
- Sprinkle in flour and give everything a good stir before pouring in aminos and vegetable stock and sprinkling in thyme.
- Bring to the bowl, reduce to a simmer and cook for 10 minutes.
- Sprinkle in lemon zest and get ready to serve!
- Steam cauliflower for 10 minutes or alternatively place in a bowl with 1-2 tbsp of water and cook in the microwave for 5-6 minutes.
- Remove, drain and blend with the rest of the mash ingredients.
- Whisk together all “gravy” ingredients, place in a pot and simmer for a couple of minutes to heat through.
- Serve tempeh and mushroom fricassee partially on top of the cauliflower mash, drizzled with as much or little of the tahini gravy as you please. Sprinkle with remaining lemon zest and extra thyme before digging in.