Yummy Mushroom Tempeh Stew
1 large onion, sliced
3-5 cloves garlic, minced
1/2 pound mushrooms, slice
1 cup tempeh, chopped in cubes
1 cup water
1/2 cup Tamari/Shoyu
1 tablespoon lemon juice
1-2 tablespoons flour (spelt or whole wheat)
salt and pepper, to taste
1.Sauté onions and garlic until onions are translucent. Add mushrooms and tempeh.
2. Sauté a few more minutes, then add water and Tamari. It should be liquidy and dark brown. Add lemon juice.
3. Slowly mix in flour until the liquid begins to thicken, like into a gravy.
4. Let it simmer for a few minutes and the flavors will come out. Add salt and pepper, to taste.
Serve over any rice. I prefer brown but jasmine works too. Enjoy!