easy maple mustard tempeh with mushrooms
Need an easy, delicious plant-based meal? This Maple Mustard Tempeh with Mushrooms takes less than 20 minutes to come together, but tastes like you slaved over the stove for hours!
Servings: 4
Ingredients
- 1 package 8oz tempeh
- 1 cup sliced mushrooms
- 2-3 tablespoon olive oil
- *for the maple mustard sauce*
- 2 tablespoon dijon mustard
- 2 tablespoon grainy mustard
- 2 tablespoon pure maple syrup can also use agave
- ¼ cup white wine can sub with AVC
- 1 teaspoon garlic salt
Instructions
- First, slice the tempeh into thin slices (about ⅛" inch) and prepare the mushrooms.
- Heat the olive oil over medium-high in a large pan, and add in the tempeh slices. Cook for about 2-3 minutes, until golden brown and toasted, then flip and allow the other side to brown as well. Add in the mushrooms (you may need to add more olive oil), and lower the heat.
- Allow to cook until mushrooms are softened and golden brown.
- While that cooks, make the sauce. In a small bowl, whisk together the mustard, maple syrup, white wine, and garlic salt.
- When everything looks golden brown and toasty, turn off the heat and add in the sauce. Stir everything together. The sauce will thicken as it sits. Serve immediately!