Tempeh and Wild Mushroom Fricassee

By Tara Parker-Pope

Updated February 2, 2016

Media 1 of 1
Total Time
40 minutes
Rating
4(321)
Comments
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If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.

Featured in: Cooking Light’s No-Meat Thanksgiving Meal

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Ingredients

Yield:6 servings (serving size: 1 cup).

  • Cooking spray

  • 12 ounces tempeh, cut into ½-inch cubes

  • ¼ cup dry white wine

  • 2 tablespoons less-sodium soy sauce

  • 4 cups thinly sliced leeks (about 4 large)

  • 2 cups sliced button mushrooms

  • 2 cups sliced cremini mushrooms

  • 2 cups diced shiitake mushroom caps (about 4 ounces)

  • 2 (4-inch) portobello mushroom caps, gills removed, chopped

  • 1 tablespoon all-purpose flour

  • ⅓ cup celery leaves

  • 2 thyme sprigs

  • 1 parsley sprig

  • ½ cup thinly sliced garlic (about 20 cloves)

  • 1 (14 ½-ounce) can organic vegetable broth

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon grated lemon rind (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings (serving size: 1 cup))

23 grams carbs; 232 calories; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 3 grams fiber; 579 milligrams sodium; 16 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.

  2. Step 2

    Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.

  3. Step 3

    Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with ½ teaspoon lemon rind, if desired.

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Ratings

4 out of 5
321 user ratings
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Comments

Alison

I used Marsala, not white wine. A handful of chopped fresh parsley. I made it unvegan with worcestershire sauce, I'm afraid.

And then I covered it with cheesy cauliflower and chive mash. And baked it at 400F to make a bit of a casserole.

I am more popular tonight than I was before dinner. Thanks!

Jane A

I have been searching a long time for a tempeh recipe this delicious. Tempeh soaks up liquid like a sponge and I could never figure out how to prepare it without using far more oil than seemed healthy. Browning it in a Dutch oven coated lightly with cooking spray does the trick. The leek-mushroom-herb-broth gravy is mouthwatering. I substituted onion for some of the leek and cut back on the garlic and it was fine.

jill

I never have celery around, so omitted. Use regular soy sauce. Used dried herbs as did not have fresh. Easy to make on a weeknight and delicious!

Joel

Really delicious. Substituted two small chicken breasts for the tempah because that’s what we had on-hand. Worked fine other than a bit tricky to check when the chicken was ready (160-165 degrees).

Eileen

I found this savory and pretty good — certainly not as bad as some people were describing. Not quite five star but good enough that if I were cooking again for a vegetarian, I would consider making this. I substituted shallot for the leeks and white balsamic vinegar (specifically apricot white balsamic vinegar) for the lemon. I did not have parsley on hand so I just used fresh thyme and fresh celery leaves. And about 6 garlic cloves instead of 20.

CDR

A nutritious meal but I didn't really like it. Very bland and followed the instructions as written. Oh well...

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