Resource Center - Boston, USA
Steam the tempeh for 15 minutes (very important, tempeh must be cooked)
- 2 cups Tempeh, (cut into small cubes)
- 1 medium onion (chopped)
- 1 green pepper (chopped)
- 1cup green peas
- 1cup chopped carrot
- 1cup cut corn
- 1 cup sliced mushrooms
- 2 cups soymilk,
- 1/4 cup nutritional yeast.
- 1/4 cup Starch (corn, arrowroot or potato)
- 1t garlic powder
- 1/4 t black or 1/8 t white pepper
- 1/2 stick of Vegan Margarine (optional) (about 4T)
- enough salt to taste
at the end of 15 minutes add all of the vegetables to the tempeh and
continue steaming for another 10 to 12 minutes.
Whisk together the soymilk, garlic powder, pepper, and nutritional
yeast, start heating the Soymilk mixture, and bring to a low boil,
then reduce to a simmer.
Once simmering remove the steamed veggies and tempeh from the heat,
and add 1 cup of the steaming water into the mixture.
Mix starch with one cup of water. and add to simmering mixture.
Mixture should thicken to a soup like consistency, if too thick
add a little more of the steaming water into it.
Fold the vegetables and tempeh into the mixture.
Salt to taste
Serve over rice, biscuits or toast and enjoy!