Beer-Braised Wild Mushroom Tempeh Stew
 
 
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Ingredients
  • ⅓ cup olive oil
  • 1 large red onion, sliced thinly
  • 6 large garlic cloves, minced
  • 1 lb shiitake mushroom caps
  • ⅓ cup dark miso paste
  • ½ lb any other mushrooms, cubes
  • ¼ cup hijiki (seaweed)*
  • 2-3 tablespoons maple syrup
  • 2 sprigs tarragon
  • 1 bunch chives, sliced thin
  • 2 12 ounce cans beer
  • 2 lb tempeh, cut into inch cubes
  • 1 teaspoon turmeric
  • Ground pepper, to taste
Instructions
  1. Bring all but the last ingredient to boil in a wide pot.
  2. Reduce to medium and cook covered for 1 hour.
  3. Add ground pepper and stir.
  4. Serve with brown rice or other grain.
Notes
*Available in health food stores
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/entrees/beer-braised-wild-mushroom-tempeh-stew-vegan