CREAMY MUSHROOM TEMPEH AND BROCCOLI
SERVES 4 PORTIONS
FOR THE CREAMY MUSHROOM TEMPEH
2 tsp. (10 ml) sunflower oil
1 cup (140 g) diced yellow onion
2 cups (125 g) sliced baby Bella mushrooms
8 oz. (225 g) tempeh, chopped
2 cups (475 ml) vegan beef broth or vegetable broth, divided
1/3 cup (45 g) all-purpose flour, gluten-free if necessary
1 cup (235 ml) unsweetened non- dairy milk
1 tsp. onion powder
1/2 to 3/4 tsp. black pepper
1/2 tsp. ground sage
1/2 tsp. salt, or to taste
FOR THE BROCCOLI AND RICE
2 2/3 cups (635 ml) water or vegan chicken broth
1 1/3 cups (265 g) white rice
1/2 tsp. salt, or to taste
4 cups (280 g) broccoli florets
NUTRITIONAL VALUES
Calories: 491kcal
Fat: 11.2g (2g S.Fat)
Carbs: 75.7g
Protein: 24.7g
Sugar: 4.7g
Sodium: 501mg
METHOD
TO MAKE THE CREAMY MUSHROOM TEMPEH
In a large saucepan over medium heat, warm the oil. When the pan is hot, add the yellow onions, mushrooms, and tempeh. Sauté the onions for 5 minutes, or until they are translucent. Add 1 cup (235 mL) broth to the mixture and cook, uncovered, for 10 minutes over medium-low heat. Begin the rice and broccoli while it is simmering.
Crush the tempeh into crumbles. Cook for 2 minutes after sprinkling the flour over the tempeh mixture and stirring until everything is evenly coated. Stir in the remaining 1 cup (235 mL) broth, non-dairy milk, onion powder, pepper, and sage until combined. Cook for 10 minutes, stirring occasionally, with the lid on the pan. Season with salt to taste once the mixture has thickened.
TO MAKE THE RICE AND BROCCOLI
Bring the water or broth, rice, and salt to a boil in a medium-sized pot over medium heat. Adjust the heat to medium-low and cover with a lid. Cook, stirring occasionally, for 20 minutes, or until the rice is soft and tender.
While the rice is cooking, steam the broccoli for 10 minutes in a pot with a little water and a steamer basket, or 3 minutes in a covered bowl in the microwave.
Divide the rice and broccoli among four plates or containers, then top with the creamy mushroom tempeh.
Crush the tempeh into crumbles. Cook for 2 minutes after sprinkling the flour over the tempeh mixture and stirring until everything is evenly coated. Stir in the remaining 1 cup (235 mL) broth, non-dairy milk, onion powder, pepper, and sage until combined. Cook for 10 minutes, stirring occasionally, with the lid on the pan. Season with salt to taste once the mixture has thickened.
While the rice is cooking, steam the broccoli for 10 minutes in a pot with a little water and a steamer basket, or 3 minutes in a covered bowl in the microwave.
Divide the rice and broccoli among four plates or containers, then top with the creamy mushroom tempeh.
