Mushroom Stew

Ingredients

Add to a high powered blender:

• 4oz (115g) tempeh

• 1 small onion

• 1 clove of garlic

• 1 tbsp vegetable oil

• 2 cups mushrooms

• 1 small tomato

• 1 bay leaf

• 2 tsp soy sauce

• 8oz cooked potatoes

• soymilk

• vegan margarine

• seasoning to taste

Instructions

1. Place half a cup of water and 1 tbsp soy sauce in a saucepan and bring to a boil, place the tempeh in it, lower heat, cover pan and simmer for 10 minutes. Turn the tempeh over and simmer for a further 10 minutes. Drain and set aside.

2. Chop the onion, and garlic and sauté in the oil for a minute or two.

3. Slice the mushrooms add them to the pan and cook for another minute or two. Dice the tempeh. Chop the tomato. Add them to the pan along with the bay leaf and 1 tbsp soy sauce.

4. Cook uncovered for about 5 minutes, stirring frequently.

5. Heat and mash the cooked potatoes with a bit of soymilk, margarine and salt and pepper to taste.

6. Spoon the mashed potatoes on a plate, remove the bay leaf from the tempeh and pile the mixture on the mashed potatoes.