Tempeh and mushroom stew on a mashed potato b Recipe

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Tempeh and mushroom stew on a mashed potato b

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Categories:	Asian, Chinese, Entrees, Ethnic, Soups & Stews, Vegetables, Vegetarian	Rating:	0
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Ingredients:

1/3	cup	Water
1	tbsp	Soy sauce
1/2	cup	Tempeh
1	small	Onion
1	small	Garlic clove
1	tbsp	Vegetable oil
2	cup	Mushrooms
1	small	Tomato
1		Bay leaf
1	tsp	Soy sauce (may be doubled)
6	oz	Cooked potatoes (or more)
		Soy milk, to taste
		Vegan margarine, to taste
		Seasoning, to taste

Procedures:

1	Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes.
2	Drain and set aside.
3	chop the onion and garlic and saute in the oil for a minute or two.
4	Slice the mushrooms, add them to the pan and cook for another minute or two.
5	dice the tempeh.
6	Chop the tomato.
7	Add them to the pan, along with the bay leaf and remaining amount of soy sauce.
8	Cook, uncovered, for about 5 minutes, stirring frequently.
9	heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes).
10	Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base.
11	*