Until I discovered a tempeh and wild mushroom fricassee recipe online a few years ago, I had never had a fricassee. I'm not really sure what fricassee is usually made with, but I'm sure the original version is far from vegan. (I just really like saying the word "fricassee". Fricassee. Fricassee. Fricassee. It's fun to say – try it!) I've made this dish many times since it's original discovery, and I've altered the recipe to make it my own. It's a delcious and warming, and meal on it's own, but it does go well with mashed potatoes or brown rice.
- 1 teaspoon olive oil
- 2 8 ounce packages of tempeh, cut into 1/2-inch cubes
- 1/4 cup white wine
- 2 tablespoons Braggs Liquid Aminos or soy sauce
- 4 large leeks, thinly sliced
- 2 cups white button mushrooms, sliced
- 2 cups cremini mushrooms, sliced
- 2 cups shiitake mushroom caps, sliced
- 2 large portobello mushroom caps, chopped
- 1 tablespoon all-purpose flour
- ½ teaspoon celery seed
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 10 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, optional
- Heat a large pot or Dutch oven coated medium-high heat. Add olive oil and tempeh; sauté 8 minutes or until golden brown. Add the wine and soy sauce and cook until almost all of the liquid evaporates.
- Add leeks and mushrooms to pan and sauté for 5 minutes. Stir in the flour and cook 1 more minute, stirring frequently. Add the celery seed, thyme, dried parsley, garlic and broth to pot and bring to a boil. Cover, reduce heat and simmer 15 minutes.
- Uncover and cook 3 minutes or until thick. Stir in the lemon juice, salt and pepper and sprinkle with parsley, if using.
Makes 4 to 6 servings