Tempeh and Wild Mushroom Fricassee

Elevate your plant-based dining experience with this rich and creamy Tempeh and Wild Mushroom Fricassee, a dish that harmoniously blends earthy flavors and velvety textures. Sautéed cubes of golden-brown tempeh are combined with an array of wild mushrooms like shiitake, oyster, and cremini, creating a satisfying base infused with the deep umami of garlic, shallots, and thyme. The sauce, made with a luscious combination of dry white wine, vegetable broth, and plant-based cream, is thickened to perfection for a silky finish. A splash of soy sauce enhances the savory profile, while fresh parsley adds a vibrant touch. Ready in under an hour, this easy yet elegant dish pairs beautifully with mashed potatoes, rice, or crusty bread, making it a standout option for cozy weeknight dinners or special occasions alike. Vegan-friendly and packed with flavor, this fricassee is a celebration of wholesome, comforting cuisine at its finest.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams tempeh
• 250 grams mixed wild mushrooms (e.g., shiitake, oyster, cremini)
• 2 tablespoons olive oil
• 2 tablespoons unsalted vegan butter
• 2 medium shallots, finely chopped
• 3 garlic cloves, minced
• 125 milliliters dry white wine
• 250 milliliters vegetable broth
• 125 milliliters coconut cream or unsweetened plant-based cream
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped for garnish
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Cut the tempeh into bite-sized cubes or strips. Steam the tempeh for 10 minutes to remove any bitterness. Set aside.

Step 2

Clean the wild mushrooms with a damp paper towel and slice them into even pieces.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of vegan butter in a large skillet over medium heat. Add the tempeh and sear on each side until golden brown. Remove from the skillet and set aside.

Step 4

Add the remaining olive oil and vegan butter to the skillet. Once melted, add the shallots and sauté until translucent, about 3 minutes.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Increase the heat to medium-high, add the mushrooms to the skillet, and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and softened.

Step 7

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine reduces slightly.

Step 8

Pour in the vegetable broth, add the thyme leaves, and bring the mixture to a simmer. Let it cook for 5 minutes.

Step 9

Stir in the coconut cream or plant-based cream, soy sauce, salt, and black pepper. Return the tempeh to the skillet and let it simmer for another 5 minutes, allowing the flavors to meld together.

Step 10

In a small bowl, mix the cornstarch and water to form a slurry. Stir it into the skillet to thicken the sauce. Cook for another 1-2 minutes until the sauce reaches your desired consistency.

Step 11

Taste and adjust seasoning with additional salt and pepper if needed.

Step 12

Garnish with fresh parsley before serving. Serve hot with mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	(1217.7g)

Amount per serving	% Daily Value*
Calories	1784.9

Total Fat 130.9g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3617.8mg	0%
Total Carbohydrate 76.0g	0%
Dietary Fiber 11.3g	0%
Total Sugars 16.6g
Protein 78.1g	0%

Vitamin D 17.5IU	0%
Calcium 414.7mg	0%
Iron 15.3mg	0%
Potassium 3284.1mg	0%

*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: 65.7%

Protein: 17.4%

Carbs: 16.9%