You can quickly make this up for a vegan/vegetarian/macrobiotic/gluten free feast or even for just one of your guests who might not want to be eating the bird, pig or cow you could be serving up during the holidays or any day.
The gravy in this recipe is so wonderful you can use it with beans or top millet mash… I learned it from a wonderful whole foods cook named Michelle Plum.
1 package Tempeh cut into triangles
1 Cup oil for frying (safflower,coconut, or rice bran)
1-2 Cups button mushrooms
1 onion diced
2-3 Cups water
2 Tablespoons miso (country barley is a good one)
1 Tablespoon prepared mustard
1/2 tsp. Sage
1/4 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Marjoram
2 Tablespoons Kudzu
Heat the oil in a heavy fry pan and fry the Tempeh until golden brown. Drain on brown paper bags. Place the fried tempeh, mushrooms and onions in a saucepan. Mix the other gravy ingredients, except the kudzu, and pour over the Tempeh and veggies. Bring to a boil and then lower the heat and simmer for 20-30 minutes. Dissolve the Kudzu in a small amount of cool water and then Stir into the Tempeh mixture until sauce thickens. Serve hot.