Tempeh Mushroom Miso Gravy

Tempeh Mushroom Miso Gravy – have you tried Tempeh yet?

Did you know tempeh tastes delicious, has a bit of a nutty flavour and is really high in protein too! Once you acquire a taste for tempeh, you will fall in love with the texture and all the wonderful dishes you can create with this versatile ingredient.

Now this particular recipe is one of my favourites, great flavour and easy to make too. This could be served with rice, roasted veggies, on noodles, really use your imagination.

You only need a few ingredients…..let’s check it out!

Tempeh Mushroom Miso Gravy

What you’ll need for your Tempeh Mushroom Miso Gravy:

1 package Tempeh
Tempeh made right on Vancouver Island – absolutely delicious! Check out the Green Cuisine Buffet in Victoria too!
4 c of vegetable broth – I made mine with 2 T of Miso paste and 2 T of my homemade veggie bouillon. You can add in a bit of vegetable bouillon (I use Better than bouillon) to add a bit of more flavour. Just make a flavourful broth, that is the key.
2 bay leaves
4 c of mushrooms (your choice) sliced
1-2 T olive oil
1-2 T Balsamic vinegar
Salt and pepper
Arrowroot powder or cornstarch to thicken

How to make your Tempeh Mushroom Miso Gravy

Cut your tempeh into bite sized pieces, cubes or strips, your choice
Cutting the tempeh into bite size pieces or strips
Heat up bouillon to a boil, add in the bay leaves.
Next, add in your tempeh pieces and reduce to a simmer. Simmer for about 30 minutes to 45 minutes. This will soften your tempeh and add quite a bit of flavour.
Tempeh is simmering in the flavourful broth for 30 – 45 minutes.
Remove tempeh from the bouillon and place on a rack to dry out.
While tempeh is drying, saute your sliced mushrooms in a very hot pan with oil.
Tempeh that has been simmered in broth, drying on the rack

Simmered tempeh drying out. Any shape will do!
Salt the mushrooms a little at the beginning to release the moisture and flavour from the mushrooms. Saute till a nice golden brown.
Add in the tempeh and saute a bit more till it has a bit of colour.
Sauteed mushrooms with tempeh added back in for a bit more sauteeing
Remove the bay leave from the broth
Put a bit of the bouillon into the pan to get all the flavour off the bottom. Add the remaining bouillon into the mushrooms and gravy and stir to get the flavours mixing.
Cook gently and reduce the liquid down until you have a really rich flavour and beautiful colour
Place your cornstarch or arrow root to a bit of cold water and stir well till mixed. Add to the boiling liquid to thicken into a lovely flavourful gravy.
Liquid reducing to get a rich creamy gravy

Reduce the liquid till you get a nice rich gravy
Add a bit of balsamic vinegar, salt and pepper to taste.