Golden Mushroom Tempeh
Savor the heartwarming flavors of Golden Mushroom Tempeh, a plant-based delight that combines crispy, golden-brown tempeh with a luscious, creamy mushroom sauce infused with turmeric, smoked paprika, and a hint of coconut milk. This protein-packed dish is as comforting as it is nutritious, featuring tender button mushrooms sautéed with garlic and onions, all simmered to perfection in an umami-rich sauce. Perfect for weeknight dinners or meal prep, this recipe comes together in just 40 minutes and pairs beautifully with rice, quinoa, or noodles. Garnished with fresh parsley for a burst of herby freshness, Golden Mushroom Tempeh is a must-try vegan recipe that’s satisfying, wholesome, and bursting with flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Tempeh
- 3 tablespoons Olive oil
- 200 grams Button mushrooms
- 3 cloves Garlic
- 1 small Onion
- 1 cup Vegetable broth
- 0.5 cup Coconut milk
- 1 tablespoon Cornstarch
- 2 tablespoons Soy sauce
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Cut the tempeh into bite-sized cubes or slices. For extra flavor, steam the tempeh for 10 minutes to remove any bitterness, then pat it dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tempeh and cook until golden brown on all sides, about 6-8 minutes. Remove the tempeh from the skillet and set aside.
Prepare the vegetables by finely chopping the garlic and onion, and slicing the button mushrooms.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic and onion over medium heat until fragrant and translucent, about 3 minutes.
Add the sliced mushrooms to the skillet and cook until softened and lightly browned, around 5 minutes.
In a small bowl, mix the vegetable broth, coconut milk, soy sauce, turmeric powder, smoked paprika, cornstarch, salt, and black pepper until smooth.
Pour the mixture into the skillet with the mushrooms. Stir well and let the sauce simmer over low heat, stirring occasionally, until it thickens, about 5 minutes.
Return the browned tempeh to the skillet and stir to coat it evenly in the sauce. Cook for another 2-3 minutes to heat the tempeh through.
Garnish the dish with freshly chopped parsley before serving.
Serve the Golden Mushroom Tempeh over rice, quinoa, or noodles for a complete meal.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 21.6 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2434 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
