Tempeh and Mushrooms in a Mustard Butter Sauce
(Vegan and gluten free)
Prep time: 90 mins. Servings: 6. Calories: 116 per serving
1 8oz. package organic tempeh
5 oz. whole baby Bella mushrooms
1 tbs. Earth Balance vegan butter substitute
1 tbs. whole grain organic Dijon mustard( if you prefer your Dijon without mustard seeds then regular will do just fine)
5 tbs. Worcestershire sauce (again remember to check the label for the vegan kind!)
Salt and pepper to taste
1/2 tsp. Trader Joes Smoke Seasoning (optional)
1/2 cup vegetable broth or water
Melt Earth Balance and set aside. Slice tempeh and mushrooms into thin strips. Place in a bowl and pour mustard and Earth Balance over the mushrooms and tempeh. Sprinkle with garlic powder and a light sprinkling of salt and pepper(don’t worry, you’ll get to add more later). Add 3 tablespoons of Worcestershire sauce and mix all ingredients well. Pour the broth or water(I prefer broth for the extra flavor) over top and set in the fridge to marinate for 60 minutes.
After you marinate, lightly grease a large pan and turn to medium high. Drain the liquid from the tempeh and mushrooms and then pour into pan. Add the remaining two tablespoons of Worcestershire sauce and the Smoke Seasoning. At this point, I prefer to taste and add salt and pepper if needed.
Cook until the tempeh and mushrooms brown and become slightly crispy on the edges. Serve immediately and enjoy!