Roasted Green Beans, Broccoli, and Red Bell Pepper with Tempeh and Mushroom Hunter Sauce with Mashed Sweet Potatoes and Garlic Toast

Roasted Green Beans, Broccoli, and Red Bell Pepper with Tempeh and Mushroom Hunter Sauce with Mashed Sweet Potatoes and Garlic Toast

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My roommates and I are newish to the vegan diet and we have pretty high expectations on food. This came together really well last night. Add 1/2 cup red wine, 2tbs soy sauce to the pan and deglaze until all the liquid has absorbed. Remove the mushrooms and set aside. Sweat for 3-4 min over medium heat. Add the tempeh and crank up the heat and saute over high heat until the tempeh browns lightly. (You may need to add a touch more oil to the pan, you're supposed to be pan-frying the tempeh at this point. The tomato paste will begin to darken, 1-2 min. Add the flour to the pan and toast for about 30 seconds. Add the vegetable stock and stir to mix everything in well. Bring to a boil and drop to a simmer and reduce for about 30 min. You know you're there when the liquid has reduced down to a very saucy mix. You want a good amount of liquid left but it will be rich and thick on the tongue. (if you're having troubles getting it saucy enough you can add 1 tsp of cornstarch mixed with 2tsp of water and it will thicken it up a little more). While the sauce is simmering bring all the sweet potato ingredients together in a small pot to a simmer and cover. cook over low stirring occasionally until they come apart, about 30-40min. Put a sheet pan in the oven to preheat. Toss the broccoli, green beans in olive oil. Once the oven/sheet pan are hot put the vegetable on the preheated sheet pan. Roast in the oven tossing once or twice for ~12 min. If after 10min the vegetables haven't colored put them under the broiler for the last 2 min. They should have a little bit of browning by the end.

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