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Quick Tempeh Mushroom Medley

What you need: 

1 1/2 tablespoons sesame oil
3/4 cup yellow onion, chopped
1 large clove garlic, minced
1 1/2 cups mushrooms, sliced (I like shitake, brown, cremini)
1 (12 ounce) block tempeh, sliced thinly into bite-sized pieces
tamari sauce, to taste
1 cup cooked/canned garbanzo beans, drained
3 cups cooked brown rice (use vegetable broth for water for more flavor)
parsley or cilantro, chopped, to taste

What you do: 

1. In large wok or skillet, warm sesame oil and cook onions and garlic for 3 minutes over medium heat. Add mushrooms and continue to cook for 5 minutes.
2. Add tempeh and enough tamari to lightly cover bottom of skillet (more/less if you prefer). Turn tempeh pieces until they are brown on all sides.
3. Combine mixture with garbanzo beans and let simmer over low heat, uncovered. Spoon large portions over rice and serve immediately. Serve with fresh parsley or cilantro.

Preparation Time: 
15-20 min
Cooking Time: 
Servings: 
4-5
Recipe Category: 

SO HOW'D IT GO?

I had some mushrooms to use, and this recipe is perfect for that. It's delicious, especially over brown rice cooked in vegetable stock. I'll be making this again. ;)b

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I really enjoyed this recipe but I unfortunately added a little too much tamari to the dish. It was still definitely good but next time I will be more careful. I also took other reviewers suggestions and added tomato, cumin crushed red pepper and I added a jalapeno since I love spicy food. Served it over brown rice with some steamed broccoli Fantastic!

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Anonymous

This was a really tasty recipe. I used chanterelles as they are in season right now.
I didn't have garbanzo beans, so added some chopped carrots for more texture and instead of a onion used a leek .  ;)b

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This was tasty!
I added some chili pepper and cumin and chopped up some fresh tomato for it, too....yum!

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