MUSHROOM AND TEMPEH FRY-UP
Tempeh recommendation: Natural tempeh made from soybeans
The legendary mushroom pan from the Christmas market gets an upgrade here: tender mushrooms, golden brown fried tempeh crunch, and a creamy garlic sauce—perfect for cozy winter evenings or a festive snack. Quick to make, hearty, cheerful, and with an extra crunchy layer.
2 servings
25 min
Ingredients
- 200 g natural tempeh, cut into cubes
- 300 g mushrooms (preferably small), cleaned
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tbsp olive oil
- 1 tbsp butter or vegan margarine
Salt, pepper, ½ tsp paprika powder (sweet)
For the garlic sauce:
- 200 g crème fraîche or soy cream alternative
- 2 garlic cloves, pressed
- 1 tbsp lemon juice
- Salt & pepper
- 1 tbsp chives or parsley, chopped
Preparation
- Prepare the sauce: Mix the crème fraîche with garlic, lemon juice, salt, pepper, and chives. Refrigerate.
- Heat the pan: Heat the oil in a large pan. Sauté the onion and garlic until translucent.
- Sauté the tempeh and mushrooms together: Add the tempeh and mushrooms to the pan at the same time. Fry over medium-high heat for 8–10 minutes until both are nicely browned.
- Season: Deglaze with soy sauce, add paprika, salt, and pepper, and allow to caramelize briefly.
- Serve: Arrange the tempeh and mushroom mixture on two plates, sprinkle with fresh parsley, and serve with garlic sauce.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade