Beer-Braised Wild Mushroom Tempeh Stew (Vegan)

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Levana Kirschenbaum is well known for both her kosher and dairy-free cuisine.  The following recipe was a wild creation that she trialed at a recent demo.  It was a huge success!  In fact, so many people requested the recipe that she opted to share it with the public.

Levana teaches ongoing cooking classes in New York City.  To check out a class schedule, visit her website at www.levanacooks.com.  Levana also shares several of her recipes on her blog, and in her elegant cookbook, Levana’s Table.  This 5-star gem is filled with incredible recipes and beautiful full-color photos!

 

Ingredients:

1/3 CUP OLIVE OIL
1 LARGE RED ONION, SLICED VERY THIN
6 LARGE CLOVES GARLIC, MINCED
1 POUND SHITAKI, CAPS ONLY
1/3 CUP DARK MISO PASTE
1/2 POUND ANY OTHER WILD MUSHROOMS YOU CAN AFFORD, CUBED
1/4 CUP HIJIKI (SEAWEED: HEALTH FOOD STORES)
2-3 TABLESPOONS MAPLE SYRUP
2 SPRIGS TARRAGON
1 BUNCH CHIVES, SLICED THIN
2 12 OUNCE CANS BEER
2 POUNDS TEMPEH (HEALTH FOOD STORES), CUT IN INCH CUBES
1 TEASPOON TURMERIC
GROUND PEPPER TO TASTE

Directions:

BRING ALL BUT THE LAST INGREDIENT TO BOIL IN A WIDE POT. REDUCE TO MEDIUM AND COOK COVERED 1 HOUR.  ADD GROUND PEPPER AND STIR. SERVE HOT WITH BROWN RICE OR ANY OTHER GRAIN

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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