Tempeh and Basil Mushrooms

Difficulty: Easy-Medium

Serves Two

Often cooking delicious means cooking unhealthy. Lately I’ve been experimenting with some healthier dishes so that every time I cook it doesn’t also mean a calorie fest. I don’t mean celery and carrot sticks kind of healthy, just wholesome and tasty dishes that are better for me. Tempeh is high in fibre and protein, mushrooms are also high in protein as well as potassium so why not combine the two and make a super meal?

Ingredients

• 1/3 cup kecap bango
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 4 large mushrooms
• 1 small red onion, finely chopped
• 1 small red capsicum, chopped
• A handful of fresh basil, chopped
• 1 packet of tempeh, cut into cubes
• 4 teaspoons Sour Supreme

Method

1. Combine kecap bango, garlic and ginger in a bowl and set aside.
2. Remove the stalks from the mushrooms and put them under the grill.
3. Fry the onion until it starts to brown.
4. Add the capsicum and tempeh and cook until tempeh starts to brown.
5. Next, add the basil and pour the kecap bango mixture on top.
6. Stir, and simmer for about 8 minutes.
7. Once your mushrooms are ready, fill with the tempeh mixture.
8. Top each mushroom with a teaspoon of Sour Surpreme.
9. Serve hot on a bed of brown rice.