Beer-Braised Wild Mushroom Tempeh Stew


Levana Kirschenbaum is well known for both her kosher and dairy-free cuisine.  This Beer-Braised Wild Mushroom Tempeh Stew 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  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!

Special Diet Notes: Beer Braised Wild Mushroom Tempeh Stew

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Beer-Braised Wild Mushroom Tempeh Stew
  • 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
  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.
*Available in health food stores


About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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