*  Exported from  MasterCook  *
 
               TEMPEH & MUSHROOM STEW ON A MASHED POTATO BAS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Water
    1       tb           Soy sauce
      1/2   c            Tempeh
    1       sm           Onion
    1       sm           Garlic clove
    1       tb           Vegetable oil
    2       c            Mushrooms
    1       sm           Tomato
    1                    Bay leaf
    1       t            Soy sauce (may be doubled)
    6       oz           Cooked potatoes (or more)
                         Soy milk -- to taste
                         Vegan margarine -- to taste
                         Seasoning -- to taste
 
   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. Drain and set aside.
   
   Chop the onion and garlic and saute in the oil for a
   minute or two. Slice the mushrooms, add them to the
   pan and cook for another minute or two.
   
   Dice the tempeh.  Chop the tomato.  Add them to the
   pan, along with the bay leaf and remaining amount of
   soy sauce.  Cook, uncovered, for about 5 minutes,
   stirring frequently.
   
   Heat and mash the cooked potatoes with soy milk,
   margarine and seasoning to taste (or alternately use a
   packet of vegan instant mashed potatoes). Make a
   mashed potato base, remove the bay leaf from the
   tempeh mixture, and pile it onto the base.
   
   * Source: The Single Vegan - by Leah Leneman * Typed
   for you by Karen Mintzias
  
 
 
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