I have to confess, this dish was supposed to be tempeh veggie burgers, but I just could not get them to bind up. So alas, the tempeh vegetable mash was born! It is really tasty. Sometimes you have to make a mistake to discover something wonderful. 🙂
I ate this dish as is, but it would go well into a whole wheat hot dog bun too. Or, you could serve it over some rice or quinoa.
Vegetable Tempeh Mash
Vegetable Tempeh Mash
Ingredients
- 1 pkg tempeh
- 1/4 -1/2 head green cabbage shredded
- 1 large carrot shredded
- 4-5 mushrooms diced
- 2 tsp garlic powder
- 2 T toasted sesame oil
- 2 T organic soy sauce (I used SanJ)
- 1 T mirin
- 1 tsp ume plum vinegar
- 1/4 cup whole wheat bread crumbs
Instructions
- In a large pan, cook the sesame oil, garlic, mushrooms and tempeh until the mushrooms are soft.
- After they are softened, add the cabbage and carrot.
- After the carrot and cabbage start to soften, add the soy sauce, mirin, ume vinegar and breadcrumbs.
- Cook until all flavors are blended. Plate and serve.