Pan-Seared Tempeh with Mushroom Gravy and Egg Noodles
Ingredients
- 8 ouncestempeh
- 8 ouncesegg noodles
- 12 ouncescremini mushrooms
- 1yellow onion
- 3 clovesgarlic
- 1½ cupsvegetable broth
- 2 tablespoonssoy sauce
- 1 tablespoontomato paste
- 2 sprigsfresh thyme
- 3 tablespoonsolive oil
- 1 tablespoonbutter
- ·salt
- ·black pepper
Prep
- 01
Slice tempeh lengthwise into 4 slabs about 1/2 inch thick.
- 02
Halve and thinly slice 1 yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Quarter 12 ounces cremini mushrooms.
Method
- 01
Bring a large pot of salted water to a boil for the noodles.
- 02
While water heats, slice the tempeh lengthwise into 4 slabs, about 1/2 inch thick. Pat dry with paper towels.
- 03
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add tempeh slabs and cook 4–5 minutes per side until golden and crispy. Transfer to a plate.
- 04
Add noodles to boiling water. Cook until tender, about 8 minutes. Drain and set aside.
- 05
In the same skillet, add remaining 1 1/2 tablespoons oil and butter over medium heat. Sauté mushrooms until golden, about 5 minutes. Add onion and cook 3 minutes until soft. Stir in garlic and tomato paste, cook 1 minute.
- 06
Pour in broth and soy sauce. Tuck thyme sprigs into the liquid. Simmer 5–6 minutes, stirring occasionally, until gravy thickens slightly. Season with salt and pepper to taste.
- 07
Divide noodles among bowls. Top each with a tempeh slab and spoon mushroom gravy over the top. Serve hot.
Spice Tips
For earthier depth, add 1/2 teaspoon smoked paprika to the mushroom mixture. A grind of fresh black pepper at the end brightens the gravy. A dash of Worcestershire sauce (1 teaspoon) adds savory backbone if you like it richer.
Make ahead: the mushroom gravy can be prepared up to 2 days ahead and reheated gently. Tempeh is best pan-seared fresh, so fry it while you finish the noodles.