Japanese Food

Vegan Mushroom Tempeh Soup

Inspired by: Veganuary

INGREDIENTS

  • Olive oil
  • 2 white onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 15 chestnut mushrooms, roughly chopped
  • 3 tsp fresh thyme leaves
  • 1 ½ litre water
  • 3 tsp stock powder
  • 1 block tempeh, roughly chopped
  • Salt and white pepper
  • Black peppercorns
  • 14 kale flowers or brussel sprouts
  • A squeeze of lemon juice

DIRECTIONS

  • Heat the oil in a large pan
  • Sauté garlic for 5 minutes
  • Then add the mushrooms, thyme, water, stock and tempeh
  • Simmer for 15 minutes, blend with a hand blender till smooth
  • Add salt to taste
  • In a pestle and mortar grind the black peppercorns
  • Chop the kale flowers or sprouts in half length ways
  • Fry the kale flowers/sprouts with a little oil in a frying pan on a high heat.
  • In a few minutes, add a splash of water, a dash of salt and a lid or plate to completely cover
  • Cook for a few minutes until just cooked, you can put a fork into them.
  • Add the lemon juice and stir, remove from the heat
  • Serve and enjoy!

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