Title: Tempeh & mushroom stew on a mashed potato bas
 Categories: Main dish, Vegetarian
      Yield: 1 Serving
 
    1/3 c  Water
      1 tb Soy sauce
    1/2 c  Tempeh
      1 sm Onion
      1 sm Garlic clove
      1 tb Vegetable oil
      2 c  Mushrooms
      1 sm Tomato
      1    Bay leaf
      1 ts Soy sauce (may be doubled)
      6 oz Cooked potatoes (or more)
           Soy milk; to taste
           Vegan margarine; to taste
           Seasoning; to taste
 
  Bring the water and first amount of soy sauce to the boil in a small
  pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan
  and simmer for 10 minutes; turn the tempeh over and simmer for a
  further 10 minutes. Drain and set aside.
  
  Chop the onion and garlic and saute in the oil for a minute or two.
  Slice the mushrooms, add them to the pan and cook for another minute
  or two.
  
  Dice the tempeh.  Chop the tomato.  Add them to the pan, along with
  the bay leaf and remaining amount of soy sauce. Cook, uncovered, for
  about 5 minutes, stirring frequently.
  
  Heat and mash the cooked potatoes with soy milk, margarine and
  seasoning to taste (or alternately use a packet of vegan instant
  mashed potatoes). Make a mashed potato base, remove the bay leaf from
  the tempeh mixture, and pile it onto the base.
  
  * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen
  Mintzias