Title: Tempeh and Mushroom Stew on a Mashed Potato Base
Categories: Entree Vegetarian Vegan
Yield: 1 Serving

1/3	c	Water
1	tb	Soy sauce
1/2	c	Tempeh
1	sm	Onion
1	sm	Garlic clove
1	tb	Vegetable oil
2	c	Mushrooms
1	sm	Tomato
1		Bay leaf
1	ts	Soy sauce (may be doubled)
6	oz	Cooked potatoes (or more)
		Soy milk; to taste
		Vegan margarine; to taste
		Seasoning; to taste

Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) 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.

Chop the onion and garlic and saute in the oil for a minute or two. 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 remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently.

Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base.

* Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias

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