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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 2 |
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When I was a kid my Mother used to make a recipe useing pork chops and campbell's golden mushroom soup. After a little playing around I came up with this very simple vegetized version of it that I'm very happy with! You can use any vegetarian golden mushroom soup (or non veggies can use campbell's) I make it with Golden Mushroom Soup. Ingredients:
8 ounces soy tempeh |
2 cups vegetarian condensed golden mushroom soup (i recommend golden mushroom soup ) |
1/2-1 tablespoon butter |
salt |
pepper |
Directions:
1. Steam your tempeh for about 20 minutes, then set aside in refrigerator until later. ( I like to completely cool my tempeh after steaming for things like this, I find it makes the tempeh less crumbly).
2. When tempeh is cool slice into 1/4 - 1/2 inch pieces.
3. Melt butter in large skillet and brown tempeh on both sides.
4. Remove tempeh to a plate and add soup to skillet (if useing condensed soup measure after adding any necessary water).
5. Heat to a low simmer.
6. Now place your tempeh slices back in the pan and let simmer over low heat for about 5 minutes.
7. Flip them and let simmer another 3-5 minutes. The soup should thicken up slightly.
8. I like to eat this with a salad and some good crusty bread :O).
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