Tempeh & Mushroom Gravy Plate

Seared tempeh cutlets smothered in deep mushroom-onion gravy over mashed potatoes with green beans — Southern comfort, roots intact.

💪 Where's the protein? Right here — 31g

Tempeh (23g)
Mushrooms (3g)
Potatoes + soy milk (5g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓ Tempeh, 7 oz, sliced into cutlets
✓ Cremini mushrooms, 2.5 cups, sliced
✓ Onion, 1, sliced thin
✓ Whole-wheat flour, 1.5 tbsp
✓ Low-sodium vegetable broth, 1.25 cups
✓ Tamari (low-sodium), 2 tsp
✓ Fresh thyme + sage
✓ Yukon potatoes, 2 cups
✓ Unsweetened soy milk, 1/3 cup
✓ Green beans, 2 cups
✓ Olive oil, 1 tbsp

How to Prep

1Steam tempeh cutlets 8 minutes, then sear in oil until mahogany on both sides.
2Brown mushrooms and onion slowly until deeply caramelized — don't rush this.
3Dust with flour, cook 1 minute, then whisk in broth, tamari, thyme, and sage; simmer to a glossy gravy.
4Mash boiled potatoes with warm soy milk.
5Smother the cutlets in gravy over the mash; green beans on the side.

#comfort#high-protein#weekend