Spiced Tempeh with Creamy Mushroom Leek Sauce
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.