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Quick Tempeh Mushroom Medley

Quick Tempeh Mushroom Medley


  • 3/4 cup yellow onion, chopped
  • 1 large clove garlic, minced
  • 1 1/2 cup mushrooms, sliced (I like shitake, brown, crimini)
  • 1 1/2 tablespoon sesame oil
  • 1 block tempeh, sliced thin into bite-size pieces
  • tamari sauce, to taste
  • 1 cup cooked/canned garbanzo beans, drained
  • 3 cup cooked brown rice*
  • *for extra flavor cook rice in vegetable broth, not water

In large wok or skillet, warm sesame oil and cook onions
and garlic for 3 minutes over medium heat. Add mushrooms
and continue to cook for 5 minutes. Add tempeh and enough
tamari to lightly cover bottom of skillet (more/less if you
prefer). Turn tempeh pieces until they are brown on all
sides. Combine mixture with garbanzo beans and let simmer
over low heat, uncovered. Spoon large portions over rice
and serve immediately. Serve with fresh parsley or


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