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August 25, 2016
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This tempeh mushroom walnut crumble mixture is a super versatile plant-based protein option to keep around. Top salads with it, mix it into soups, serve it with a side of rice, or toss it in a stir-fry. It's protein-packed, salty-sweet, and extremely easy to make.
This tempeh mushroom walnut crumble mixture is a super versatile plant-based protein option to keep around. Top salads with it, mix it into soups, serve it with a side of rice, or toss it in a stir-fry. It's protein-packed, salty-sweet, and extremely easy to make.
Tempeh Mushroom Walnut Crumbles [Vegan]
This Recipe is :
Serves
3Cook Time
15Ingredients
- 1 8-ounce package tempeh, crumbled
- 2 tablespoons liquid aminos
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or agave nectar
- 2 garlic cloves
- 1/3 cup walnuts
- 1 cup mushrooms, diced
- 1 teaspoon coconut oil
Preparation
- Place coconut oil into skillet and heat for 1-2 minutes.
- Remove tempeh from package and crumble into small pieces with hand or pulse into small pieces with food processor.
- Cook tempeh crumbles for about 8 minutes until lightly golden.
- Add garlic, apple cider vinegar, and liquid aminos and cook for another 5 minutes.
- Add mushrooms, walnuts, and maple to tempeh mixture and cook for an additional 3-5 minutes.
- Mix welland remove from heat.
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AUTHOR & RECIPE DETAILS
Healthy and delicious plant-based recipes that are great for the whole family. Hello! My name is Hailee Repko, I’m a mother of two girls and founder of Cuckoo Kitch’n, a food blog that focuses on healthy and delicious plant-based recipes that are great for the whole family. I believe that eating a diet that consists of mostly whole ingredients is the best way to live and I craft recipes with this in mind. I'm also a photographer, yogi and lover of all things chocolate and champagne!
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