By Tara Parker-Pope
- Total Time
- 40 minutes
- Rating
- 4(246)
- Notes
- Read community notes
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
- 12ounces tempeh, cut into ½-inch cubes
- ¼cup dry white wine
- 2tablespoons less-sodium soy sauce
- 4cups thinly sliced leeks (about 4 large)
- 2cups sliced button mushrooms
- 2cups sliced cremini mushrooms
- 2cups diced shiitake mushroom caps (about 4 ounces)
- 2(4-inch) portobello mushroom caps, gills removed, chopped
- 1tablespoon all-purpose flour
- ⅓cup celery leaves
- 2thyme sprigs
- 1parsley sprig
- ½cup thinly sliced garlic (about 20 cloves)
- 1(14½-ounce) can organic vegetable broth
- 1tablespoon fresh lemon juice
- ¼teaspoon fine sea salt
- ¼teaspoon freshly ground black pepper
- 2tablespoons chopped fresh parsley
- 1tablespoon grated lemon rind (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
233 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 15 grams protein; 579 milligrams sodium
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
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.
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.
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.
Ratings
4
out of 5
246
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Cooking Notes
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!
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!
Scott
Not a vegan, but enjoy experimenting. All went well; did use celery. Very hearty, although I thought it would be even better as an accompaniment--maybe over potato?
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.
StilettosintheKitchen
I did not have white wine, so used extra chicken stock. We enjoyed it, but not enough to want to make it again. I would use extra firm tofu instead to see if it would persuade me to make this dish on regular rotation. The texture of the tempeh was not something we are used to, it tasted like lumpy dry tofu. And it had a slightly bitter aftertaste.
Claire Grace
This was a disappointment. I found it lacked pizazz and the flavor profile seemed off. I followed the recipe exactly as written and won’t be making it again.
Audrey and Bill Kopp
A great disappointment, this one. We had high hopes. Made exactly as directed, but the end product was bland and remarkably uninteresting. The lemon zest did help, but in the end we had to add more salt and pepper, just about the most unimaginative ingredients with which to attempt salvaging of a dull dish. On the plus side, the texture of the tempeh was pleasant, but the expensive-to-make dish's utter lack of character as a whole meant that leftovers went down the disposal.
S
Used red wine and dried herbs. Dumped a few stalks of celery in with leaves and removed though you could probably chop and add after the mushrooms and leeks are done. My lemons weren’t zesting (whoops. Too old) so I used a combo of lemon pepper and regular pepper. This definitely feels and looks like a “western meal” so I used it with non-veg friends to try something new.In short, delicious
Talia
Cremini and Button Mushrooms are literally the same type of mushroom.
Sovit
Didn't think it would stand on its own, so made it as a filling for a vegan shepherd's pie. Definitely would make again.
Judy A
needs something else - cream? (vegan coconut?)
VP
This recipe was just plain weird. Sorry, but it tasted like a reject from the Moosewood Cookbook! I wanted to love it because it used, coincidentally, everything in my refrigerator. But it tasted muddy and undefined. Too many strong tastes mixed together made the taste come out gray.
Donna
Mine was the same. I just didn't think it was outstanding. Maybe it will taste better tomorrow. Was disappointed.
John
This was really good and very hearty. I browned the tempeh well on high heat which gave it a great texture and taste.
Mike Taylor
It took me almost a year to get around to making this but well worth the wait! It's all in the mushrooms you "pick", pick any you like, don't need to stick with only these recommendations. I couldn't find celery leaves which was a bummer.
Bruce
Don't use soy. Substituted black bean tempeh and coconut aminos. Very filling meal.
Clary Sage
Made this to use up a bunch of stuff in the fridge so I made a bunch of little alterations. Green onion instead of leak. Dried herbs instead of fresh. Only some of the mushrooms. Still so good!
Frank
I followed the recipe as is except I forgot to stir in the flour at that point and only added it later.It was rich and tasty, and paired nicely with a light red wine. There’s a lot of slicing and prepping, so be sure to allow for that work up front to get the timing right later.
Tina
I like it. Double the lemon.
Theresa K
Garlic is a great ingredient in nearly every dish. There's such a thing as too much of any great ingredient. We only used 1/3 C, and it was still too much for this family of garlic lovers.
sam
This dish will give you calories and nutrition, but that’s about it. Followed the recipe to the T and found the texture too mushy and dish as a whole dull. I agree with previous comments that cutting the tempeh smaller to make it crunchier could redeem it. Was intrigued by the recipe, but won’t be making again.
Claire Grace
This was a disappointment. I found it lacked pizazz and the flavor profile seemed off. I followed the recipe exactly as written and won’t be making it again.
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