Spiced Tempeh with Creamy Mushroom Leek Sauce

I have to admit something: one of my least favorite things on earth is disliking food. I am stubborn. I have tried cantaloupe approximately 67 times and, while I haven’t yet liked it, I know I will attempt it again and again until the tides turn and it becomes my favorite fruit. The same goes for Tempeh. How could I dislike Tempeh? It is a vegan DREAM. It is fermented! Full of protein! Hearty! I grilled it, fried it, and sautéed it to no avail. And then I discovered this recipe. Tempeh was MADE to be steamed and baked. It was MEANT to be coated in spices. I have seen the light. There’s no turning back. I am a Tempeh convert.

If this Rabbit and Wolves-inspired tempeh is the star of the show, leeks are the supporting actress. Is there a better spring vegetable out there? No. The answer is no. So, today I present to you a robustly spiced tempeh in a comforting leek and mushroom cream sauce. If you were reluctant to like tempeh before, I hope I can convert you, too.

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5 from 1 vote

Spiced Tempeh with Creamy Mushroom Leek Sauce

Prep Time15 minutes mins

Active Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: dinner

Cuisine: Vegan

Keyword: Savory, Tempeh, Vegan

Yield: 2

Calories: 452kcal

Materials

For the Tempeh:

• 8 oz. block of tempeh
• 1 tbsp Olive Oil and enough to coat sheet pan
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Oregano dried
• 1/4 tsp Cayenne
• 1/4 tsp Salt

For the Sauce:

• 1 c Mushrooms sliced
• 2 Leeks sliced into rounds, only the light green and white parts
• 3 Cloves Garlic minced
• 1 tbsp Olive Oil
• 1/4 c Vegetable Broth
• 1/2 c Coconut Milk full fat
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

• Cut block of tempeh into triangles and place in a steamer basket.
• In a medium sauce pan, bring about 1 inch of water to a boil and place steamer basket inside. Let tempeh steam uncovered for 10-15 minutes, flipping halfway.
• Preheat oven to 375° F and prepare sheet pan with thin layer of olive oil.
• When done steaming, place tempeh in large mixing bowl and drizzle with olive oil. Add spices and toss to coat.
• Arrange tempeh on sheet pan and bake for 25-30 minutes, flipping halfway.
• While tempeh bakes, prepare vegetables for sauce if not already done.
• Using non-stick pan, heat olive oil over medium heat. Add mushrooms and sauté for 3-5 minutes or until nicely browned. Add in leeks and garlic and sauté for another 2 minutes.
• Stir in vegetable broth, coconut milk, and spices.
• Increase heat and bring sauce to a boil. Once boiling, reduce heat to low. Cover and simmer for 5 minutes. Add tempeh and let simmer for another 10 minutes.
• Taste sauce and add additional salt and/or pepper as needed.
• Serve over pasta, steamed vegetables, or whatever your heart desires!

Notes

Pictured with Chickpea Pasta & Steamed Broccoli.