Golden Mushroom Tempeh

Savor the heartwarming flavors of Golden Mushroom Tempeh, a plant-based delight that combines crispy, golden-brown tempeh with a luscious, creamy mushroom sauce infused with turmeric, smoked paprika, and a hint of coconut milk. This protein-packed dish is as comforting as it is nutritious, featuring tender button mushrooms sautéed with garlic and onions, all simmered to perfection in an umami-rich sauce. Perfect for weeknight dinners or meal prep, this recipe comes together in just 40 minutes and pairs beautifully with rice, quinoa, or noodles. Garnished with fresh parsley for a burst of herby freshness, Golden Mushroom Tempeh is a must-try vegan recipe that’s satisfying, wholesome, and bursting with flavor.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Tempeh
• 3 tablespoons Olive oil
• 200 grams Button mushrooms
• 3 cloves Garlic
• 1 small Onion
• 1 cup Vegetable broth
• 0.5 cup Coconut milk
• 1 tablespoon Cornstarch
• 2 tablespoons Soy sauce
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Smoked paprika
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Cut the tempeh into bite-sized cubes or slices. For extra flavor, steam the tempeh for 10 minutes to remove any bitterness, then pat it dry with a paper towel.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tempeh and cook until golden brown on all sides, about 6-8 minutes. Remove the tempeh from the skillet and set aside.

Step 3

Prepare the vegetables by finely chopping the garlic and onion, and slicing the button mushrooms.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic and onion over medium heat until fragrant and translucent, about 3 minutes.

Step 5

Add the sliced mushrooms to the skillet and cook until softened and lightly browned, around 5 minutes.

Step 6

In a small bowl, mix the vegetable broth, coconut milk, soy sauce, turmeric powder, smoked paprika, cornstarch, salt, and black pepper until smooth.

Step 7

Pour the mixture into the skillet with the mushrooms. Stir well and let the sauce simmer over low heat, stirring occasionally, until it thickens, about 5 minutes.

Step 8

Return the browned tempeh to the skillet and stir to coat it evenly in the sauce. Cook for another 2-3 minutes to heat the tempeh through.

Step 9

Garnish the dish with freshly chopped parsley before serving.

Step 10

Serve the Golden Mushroom Tempeh over rice, quinoa, or noodles for a complete meal.

Nutrition Facts

Serving size	968.8 grams (968.8g)

Amount per serving	% Daily Value*
Calories	1065

Total Fat 68.30g	88%
Saturated Fat 14.00g	70%
Polyunsaturated Fat 4.80g
Cholesterol 0mg	0%
Sodium 2965mg	129%
Total Carbohydrate 72.10g	26%
Dietary Fiber 8.00g	29%
Total Sugars 21.60g
Protein 55.80g	112%

Vitamin D 0IU	0%
Calcium 307mg	24%
Iron 9mg	49%
Potassium 2434mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 19.8%

Carbs: 25.6%