Crispy Tempeh with Mushroom Gravy and Mashed Potatoes
Ingredients
- 8 ouncestempeh
- 1½ poundsrusset potato
- ·butter
- ·whole milk
- ·salt
- ·black pepper
- ·vegetable oil
- 10 ouncescremini mushroom
- 1yellow onion
- 2 clovesgarlic
- 2 tablespoonsall-purpose flour
- 1½ cupsvegetable broth
- 1 tablespoonsoy sauce
- 2 sprigsfresh thyme
Prep
- 01
Peel and quarter 1.5 pounds russet potatoes.
- 02
Slice 10 ounces cremini mushrooms.
- 03
Dice 1 yellow onion.
- 04
Mince 2 cloves garlic.
Method
- 01
Bring a pot of salted water to a boil. Add potatoes and simmer 15–18 minutes until fork-tender. Drain and return to the pot.
- 02
While potatoes cook, slice tempeh into 1/2-inch-thick rectangles. Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in batches, fry tempeh 3–4 minutes per side until golden and crispy. Transfer to a plate.
- 03
In the same skillet, melt 1 tablespoon butter over medium heat. Add mushrooms and cook 5 minutes, stirring occasionally, until they release moisture. Add onion and cook 3 minutes more. Stir in garlic and cook 30 seconds.
- 04
Sprinkle flour over the mushroom mixture and stir constantly for 1 minute. Pour in broth and soy sauce, scraping up any brown bits. Bring to a simmer and cook 5 minutes until slightly thickened. Season with salt and pepper. Add thyme sprigs.
- 05
Mash potatoes with 4 tablespoons butter and 1/4 cup milk until creamy. Season with salt and pepper to taste.
- 06
Divide mashed potatoes between plates. Top with crispy tempeh and pour warm mushroom gravy over everything. Discard thyme sprigs before serving.
This dish is best served immediately while the tempeh is still crispy and the gravy is warm. Leftover gravy keeps refrigerated up to 3 days and reheats gently on the stove.