Tempeh with mushrooms and almond sauce
The main ingredient of this recipe is tempeh, a food originating from the island of Java (Indonesia) that is made from fermented soybeans, which means it retains all its protein (providing 40% of the recommended daily amount per 100 g), has more vitamins (notably B vitamins, especially B2, B3, B6 and B9, or folic acid), contains more fiber and helps restore the intestinal flora.
As for minerals, tempeh is rich in potassium, manganese, magnesium, copper, phosphorus, iron and calcium.
On the other hand, since it is served with mushrooms and almond sauce, we add vitamins A, C, D, E, B1, B5 and B7, selenium, iodine, zinc, and omegas 6 and 9.
So we have a dish very rich in protein, isoflavones, vitamins and minerals, very low in fat and cholesterol-free.
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- Step 1Cut the tempeh into small cubes, put 1 tablespoon extra virgin olive oil in a pan and brown them. Remove from the pan, place on a plate lined with paper towels and set aside.
- Step 2Cut the onion very small, we toss the rest of the oil in another pan and, when it is hot (but without smoking), we add it so that it goes pochando. Meanwhile, we wash and drain the mushrooms.
- Step 3When the onion is transparent, we toss the mushrooms together with the bay leaf, stir and let them cook well.
- Step 4Once the mushrooms are ready, add the soy sauce and the ground almonds, take a few turns and throw the tempeh.
- Step 5Stir everything together, add a pinch of salt and 1 glass water, and leave it on medium heat for 20 minutes. Turn off the heat and serve.