RECIPES

Vegetarian dishes

GOLDEN TEMPEH, OYSTER MUSHROOMS AND CARROTS

GOLDEN TEMPEH, OYSTER MUSHROOMS AND CARROTS

Ingredients

  • 1 pack organic tempeh, cut into long thin strips
  • 1/2 large organic yellow onion, diced
  • 3 cloves organic garlic
  • 1 thumb of organic chopped fresh ginger
  • 4 tables spoons TAU Greek extra virgin organic olive oil
  • 1 pack organic Oyster mushrooms
  • 4 organic carrots, thinly sliced
  • 8 to 10 asparagus
  • Salt to taste

Preparation

  1. In a pan, roast the onion, garlic and ginger in 2 table spoons of olive oil on medium heat until they turn translucent. 
  2. Add the carrots and sautee until they are tender. Set aside.
  3. In a separate pan, sautee the oyster mushrooms in 1 table spoon olive oil on low-medium heat until they brown slightly. Set aside.
  4. Steam the asparagus until they are al dente. 
  5. Place the tempeh slices into an oven-safe dish with the remaining 1 table spoon of olive oil. Bake at 350°F for 15 minutes and broil for an additional 5 minutes or until they are crisp and golden. 
  6. Place the ingredients equally in two plates and enjoy your meal in good company (or save the second portion for yourself as a lunch for the next day!).
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