Filetes de tempeh glaseados con salsa de champiñones y romero

Ingredientes

• 8 oz tempeh (we used 3-grain tempeh)
• 1 teaspoon sesame oil
• 1 1/2 tablespoons tamari or coconut aminos
• 1 tablespoon brown rice vinegar or mirin
• 1 teaspoon maple syrup
• 1 tablespoon avocado oil or olive oil for oiling the pan
• avocado or olive oil
• 1 yellow onion - diced
• sea salt
• 1 lb crimini mushrooms - sliced
• 2 cloves of garlic - minced
• 2 tablespoons balsamic vinegar
• 2 cups or 1 can of cooked white beans (any variety)
• 1 tablespoon white miso
• 1 teaspoon Dijon mustard
• splash of Sriracha/chili sauce or a pinch of red pepper flakes
• 1 tablespoon chopped rosemary
• freshly ground black pepper
• 1/4 cup white bean broth (if cooking white beans from scratch), veggie broth or water
• parsley, cilantro, or other herbs - for serving

Preparación

1. 1

   Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces.

2. 2

   In a shallow dish, whisk together the sesame oil, tamari/coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy.

3. 3

   To cook the 'steaks,' heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy.

4. 4

   Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off.

5. 5

   Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/red pepper flakes, rosemary, black pepper, more sea salt, and broth/water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed.

6. 6

   Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy!