If you believe that vegan food is banal and not very tasty, we bet that with this recipe I will make you change your mind immediately? The star of today's menu is tempeh, a fermented soy-based food with a neutral flavor that goes with everything !! And I propose it with sautéed mushrooms! Let's see the recipe!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 136 KCal Calories per serving
-
Ingrediants
- 200 g of tempeh
- 300 g of champignon or chiodini or pioppini mushrooms
- 1 teaspoon of sweet paprika
- 3 tablespoons of extra virgin olive oil
- 1 sprig of parsley
- 1 clove of garlic
- 100 g of brown rice
- q.s. of salt
- q.s. of pepper
Materials Needed
- Pan with lid
- Scoop or wooden spoons
- Rice cooker
- Chopping board
- Knife
Preparation
Please note
To prepare this recipe we used homemade tempeh. However, ready-made tempeh can also be used. Another version can be obtained by replacing tempeh with wheat muscle, seitan or mopur.- Clean the mushrooms and brown them in a pan with a drizzle of oil, a clove of garlic, salt and pepper. If necessary, add a little water to facilitate cooking. Season the mushrooms with fresh parsley.
- Boil the brown rice in plenty of water for 30 minutes or more, following the instructions on the package.
- Meanwhile, cut the tempeh into cubes and brown it in another pan with a drizzle of oil and a pinch of salt. Fry the diced tempeh with plenty of sweet paprika.
Did you know that
Tempeh can also be fried with other vegetables, such as peppers, peas, asparagus, aubergines, courgettes, etc. If you don't like paprika, you can use ginger, curry or turmeric or a mix of spices.- Pour the diced paprika tempeh into the mushroom pan and leave to flavor for a few minutes, stirring occasionally.
- Serve the mushroom tempeh together with the brown rice, seasoned with a drizzle of oil.
Alice's comment - PersonalCooker
From a nutritional point of view, brown rice goes perfectly with tempeh: the amino acids deficient in tempeh (therefore in soy) are supplied by rice (or other cereals) and vice versa. Try the combination with spelled, barley or quinoa: you will be thrilled!Nutritional values and Health Comment on the recipe
ATTENTION! The nutritional translation took into account the chemical values of commercial Tempeh, as the homemade one is not easily translatable.
Tempeh with Mushrooms is a vegan, cholesterol-free and moderately energetic dish. Calories are mainly provided by lipids and carbohydrates, while proteins are of lower importance (biological value offset between soy and rice). Fiber is abundant and the breakdown of fatty acids is in favor of monounsaturated ones. Tempeh with Mushrooms is a food suitable for any diet and is particularly suitable for those against metabolic diseases (especially hypercholesterolemia).
The average portion of Tempeh with Mushrooms corresponds to about 200g (270kcal).
