Tempeh And Mushroom Stew On A Mashed Potato Base

Ingredients

80 ml water
16 ml soy sauce
85 gr tempeh
1 onion
1 garlic clove
16 ml vegetable oil
170 gr mushrooms
1 tomato
1 bay leaf
5 ml soy sauce
110 gr potatoes

Instructions

Soy milk; to taste Vegan margarine; to taste Seasoning; to taste Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain and set aside. Chop the onion and garlic and saute in the oil for a minute or two. Slice the mushrooms, add them to the pan and cook for another minute or two. Dice the tempeh. Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently. Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base. *