Mushrooms seem to be one of those foods that people either love or don't...well I love 'em!!! My friend Danny goes hiking and picks chantrelle mushrooms which I think is just so cool! I first tried this mushroom gravy tempeh dish at Green Cuisine and fell in love! I'm not sure if the name 'gravy' gives the right impression because when I think gravy I think gross!!! Well this dish is anything but! It's not heavy or unhealthy either! Quite the opposite, really! I had never cooked tempeh before but it is so delicious and nutritious! I am going to tell you a little secret! I loved this dish so much when I tried it at Green Cuisine that I would lie in bed at night with my lab-top in lap, and search forever for a recipe that resembled what I had tasted. Sadly, I never found anything!!! So I would visit the Green Cuisine website quite regularly to see if they were serving it that day and if I could find an excuse to be downtown so that I could have lunch there!!! Finally when Ally was visiting us a few weeks ago, I realized while we were celebrating her b-day with a lunch at Green Cuisine, that they sell their own cookbook! I was so excited that I bought one for Ally and one for me! I flipped through the pages and was ecstatic when I found the recipe!!!! YAY! I seriously am in LOVE with this dish! I have made it twice so far! Once for my brother, Dan, Noah and I and then again when my mom and brother were over a week later! I can't believe how incredibly easy this dish was to make either! It seriously was SO EASY! In the cookbook, they suggest serving this dish with mashed potatoes but I have served it with roasted garlic yukon potatoes and steamed veggies the first time and over brown rice the second! I hope that you enjoy this recipe as much as my family and I do!
Mushroom Gravy Tempeh - Thank you Green Cuisine!
Serves 4
Ingredients:
1/8 cup of sunflower oil - I just used a small spoonful of coconut oil instead
2 cups of onions, diced
4 cups of mushrooms, sliced - I used a combination of portabello, shitake and porcini mushrooms
2 cups of water
1/2 cup of soy sauce
1/4 tsp. of black pepper
2 cups of tempeh, cubed
dissolve together:
1/4 cup of tapioca starch (btw, tapioca flour and tapioca starch are the same thing)!!!
1/2 cup of cold water
Directions:
Saute the onions and mushrooms for 15 minutes, add the water, soy sauce, pepper and tempeh and boil for 10 minutes, stir in the dissolved tapioca and serve.
If you are interested in baking the roasted garlic yukon potatoes then all you have to do is first pre-heat the oven to 400'F and then cut up 4-5 yukon potatoes and warm a little coconut oil so that it's melted and liquid. Place the potatoes on a baking sheet and drizzle the coconut oil over them. With clean hands sprinkle garlic powder, sea salt and pepper over the potatoes and massage them so that all of the potatoes are coated with a little oil and spices! Place into the oven and bake for 10 minutes. Remove the baking sheet after 10 minutes and flip the potatoes over and then continue to bake in the oven for another 10 minutes. Voila! So delicious!
I gave my brother a slice of toast with daiya cheese and topped it off with some mushroom gravy tempeh. I haven't tried it this way but he really loved it so just another way you can eat this! 
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