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]

$2.99
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Serves

3

Cooking Time

15

Ingredients

  • 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

  1. Place coconut oil into skillet and heat for 1-2 minutes.
  2. Remove tempeh from package and crumble into small pieces with hand or pulse into small pieces with food processor.
  3. Cook tempeh crumbles for about 8 minutes until lightly golden.
  4. Add garlic, apple cider vinegar, and liquid aminos and cook for another 5 minutes.
  5. Add mushrooms, walnuts, and maple to tempeh mixture and cook for an additional 3-5 minutes.
  6. Mix welland remove from heat.


About The Author

Hailee Repko

See My Recipes

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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