Mushroom and Tempeh Stew Recipe

Looking for an easy Mushroom and Tempeh Stew recipe? Learn how to make Mushroom and Tempeh Stew using healthy ingredients.


Submitted by js1973

Makes 4 servings



Vegetarian stew that can be served over rice, noodles or potatoes.

Recipe Ingredients for Mushroom and Tempeh Stew

1/2 cup water
2 tbs soy sauce
200 g tempeh
1 medium onion, chopped
1 garlic clove, crushed
1 tbs vegetable oil
150 g mushrooms, sliced
1 tomato, diced
1 tbs soy sauce
2 tbs skim milk
1 tbs butter

Recipe Directions for Mushroom and Tempeh Stew

  1. Bring the water to boil in saucepan, add shoyu and tempeh and simmer for 20 minutes (turning tempeh after 10 minutes). Drain tempeh and set aside.

  2. Saute onion and garlic in the oil for two minutes. Add the mushrooms and cook for another two minutes.

  3. Cut the tempeh in small cubes. Add tempeh, bay leaf, shoyu, tomato to the pan. Cook for about 5 minutes, stirring frequently. Remove bay leaf.

  4. On a serving plate, make a base with potatoes, rice or noodles and pile on top the mushroom and tempeh stew. Recipe will be vegan if vegan margarine and soy milk is used.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 187.5g
Amount Per Serving
Calories
185
Calories from Fat
106
% Daily Value*
Total Fat
11.8g
18%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
718mg
30%
Potassium
433mg
12%
Total Carbohydrates
10.9g
4%
Dietary Fiber
1.1g
4%
Sugars
2.8g
Protein
11.7g
Vitamin A 5% Vitamin C 8%
Calcium 8% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • High in manganese
  • High in phosphorus
  •   Bad points
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement