Tempeh and Wild Mushroom Stew

By Jill Nussinow, in the Oregonian

Link to Tempeh and Wild Mushroom Stew

GV comments: I featured this recipe in my low-calorie lunch suggestions because it is a filling dish. Mushrooms are very low in calories, so dishes starring mushrooms can be great when you need to watch the calories. The porcinis, rosemary and miso give it a wonderful earthy, umami flavor that you'll love. I love tempeh, but if you don't, you can substitute tofu or seitan or leave it out, but then it wouldn't be as filling. I find cornstarch and arrowroot interchangeable, so I use cornstarch. 

Timing: Around 45-60 minutes

Affordability: Total $10 or less

Nutrition: Whole-food, unprocessed

Gluten-free

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