Maple Miso Tempeh with Easy Mushroom Gravy
Ingredients
Maple Miso Tempeh Ingredients:
- 16 oz packages tempeh
- 4 teaspoons white miso paste
- 2/3 cup maple syrup
- 2 teaspoons soy sauce (sub liquid aminos)
Easy Mushroom Gravy Ingredients:
- 2-3 garlic cloves, minced
- 1/3 cup vegan buttery spread
- 1/3 cup all purpose flour (sub gluten-free all purpose flour)
- 2 cans cream of mushroom soup
Instructions
Maple Miso Tempeh Instructions:
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Preheat your oven to 350.
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In a small bowl whisk together your miso, maple syrup and soy sauce.
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Cut each package of tempeh into 6-8 slices, buy cutting it into 3rds or 4ths, and then slicing the thickness in half. Lay your tempeh slices flat onto a baking pan and drizzle the maple miso marinade on top.
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Bake for 10 minutes, flip, then bake for 10 more minutes.
Easy Mushroom Gravy Instructions:
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In a saucepan, heat your butter and your garlic over medium-low heat.
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Once melted, whisk in your flour until smooth.
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Add in your cream of mushroom soup, crank up the heat to medium-high and simmer for 5-10 minutes, whisking often and making sure it doesn't get too thick. (If it does, you can add a splash of veggie stock!)
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Take off the heat and pour over your tempeh.
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EAT UP.
When I first started developing this recipe I had my heart set on making my own gravy from scratch. I tried and tried and tried, and no matter how I tweaked it – it just wasn’t very good. It was gonna be a “garlic ginger gravy”, BUT life does what it does sometimes and lead me in a different direction. I sucked up my “failure” and went into my creative fix-it brain, and out came this really delicious combo. Honestly it’s easier and tastier than my original idea would have been, so I learned my lesson in listening to the messages around me and getting creative with what’s in my pantry.
I think one of the major reasons my original gravy idea didn’t work out is because, I’m not much of a gravy girl on Thanksgiving. It’s mostly because I don’t eat turkey, and I don’t like the idea of turkey being in my gravy – so I just stay away. But when you substitute turkey with this UH-MAZING maple miso tempeh, well – now you have my attention. Now us veggie-eaters have a protein worth putting gravy on.
The gravy is made with a base of cream of mushroom soup, then thickened with buttery spread and flour, and flavored a bit with garlic. Feel free to use any kind of cream of mushroom soup that speaks to you. Or if you have another veggie gravy recipe that you adore, and want to pour it all over this maple miso tempeh situation then go ahead! The tempeh itself is SO FREAKING GOOD. It’s sweet, slightly umami from the miso, and slightly salty from the soy sauce. All of those flavors combined with the nutty flavor of tempeh created a really rich and hearty meal for your vegetarian guests!
Since Thanksgiving is next Thursday (can you believe it?!?) I won’t have a recipe for you, so here is the full Thanksgiving Thursday line up full of health-ier recipes for you and your family!
- Cajun Cornbread Muffins
- Garlicky Kale Holiday Salad
- Warm Millet Salad
- Healthy Cauliflower Gratin
- Tempeh Stuffed Portobello with Healthy Cranberry Sauce
- Grandma’s Sweet Potato Soufflé Goes Healthy
- Healthy Pumpkin Tarts
kathryn @ The Scratch Artist says
I need to try tempeh. And this recipe is going to give me that final nudge. Maple & Miso, my tastebuds are happy 🙂
Haley says
girrllllll. YAS. get on that tempeh train! This is a good way to do it too, because it’s easy. I’ve seen/tried recipes that are like, soak it, then sautee it then bake it then do a lil jig then make a wish and finally it’s done. haha. But I hope you like it! Let me know what you think!