Salisbury Tempeh Recipe

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Salisbury Tempeh

Jodie Scales

By
@jcakes

A great Holiday or anytime meal.


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Serves:

2 or 4

Prep:

30 Min

Cook:

45 Min

Ingredients

GRAVY

1/2 c
water
2 Tbsp
flour
2 c
onion soup broth (2 tablespoons powdered onion soup + 2 cups water)
1 tsp
fresh ground pepper
1 tsp
basil
1/2 tsp
thyme
1/2 tsp
oregano
1/4 tsp
sea salt
1/4 tsp
garlic
2 Tbsp
margarine or oil
1 Tbsp
tahini
pinch
sugar
1/2 tsp
vegan worcestershire sauce

TEMPEH

1
(8 ounce) package multi-grain tempeh
1/2 c
water
2 Tbsp
bragg's or soy sauce
1 c
button(white) mushrooms, sliced
sprinkle garlic powder over mushrooms

Directions Step-By-Step

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1. For gravy, mix water and flour well; set aside. In sauce pan, heat (on high medium) all other gravy ingredients. When it starts to boil, slowly add flour mixture. Stir until thickens, and set aside.

2. Cut tempeh down the middle so it looks like you have 2 playing cards, then cut into 4 squares and then into triangles. Put 1/2 cup water and Bragg's or soy sauce in medium fry pan.

3. On medium high heat, fry tempeh for 8 minutes on each side. If the water evaporates before you turn the tempeh over, add 1/4 cup water at a time. It is fine if the water is all gone at the end of the 16 minutes.
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4. Add the mushrooms and garlic powder to the pan 3 to 5 minutes before the last 8 minutes is up. Mix them around a few times.

5. To serve, put 2 pieces tempeh on a plate and put some mushrooms on top and then drizzle gravy over them.


I make mashed potatoes and veggies to go with this meal. Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Vegan, #tempeh, #grains