This Asian-style dish is rich in zinc, beta-glucan and probiotics to support a healthy immune system.
Tempeh with shiitake mushrooms in miso sauce
Tempeh is a great source of zinc, beneficial for impaired immune system functioning, while also contributing to faster wound healing. Beta-glucan stored in shiitake mushroom cell walls supports immune function in the gut and has various beneficial antimicrobial properties. Miso ensures the intake of probiotics that support the balanced gut microbiome. The addition of fresh ginger and coriander provides antioxidants, important to regulate stress on the body’s DNA, thus preventing chronic inflammation.
- Total Time: 45 minutes
- Yield: 1 1x
Ingredients
Scale
- 100g organic tempeh
- 150g shiitake mushrooms
- 40g red onion
- 1 tbsp lime juice
- 1 tbsp of coriander
- 3 tsp extra virgin coconut oil
- sea salt to taste
Sauce ingredients:
- 1 minced garlic clove
- 1 tsp minced ginger
- 2 tbsp soy sauce (use GF soy sauce if required)
- ½ tbsp rice vinegar
- ½ tbsp lime juice
- 1 tsp white miso
- ⅛ tsp white pepper
- 1 small chilli (optional)
Instructions
- Cut mushrooms into thin slices and dice the red onion. Chop the coriander.
- Heat a non-stick pan over medium-high heat and add 1 teaspoon of coconut oil. Add mushrooms, season with salt and cook until mushrooms are soft.
- While mushrooms are cooking, make the sauce by whisking all ‘sauce’ ingredients together.
- Using the same pan, turn the heat to medium, and add 2 teaspoons of coconut oil. Cook onions until soft.
- Add in tempeh and pour half of the sauce over. Cook until tempeh is nicely seared.
- Add mushrooms and the rest of the sauce. Cook for 2-3 minutes, ensuring all ingredients are mixed. Add lime juice.
- Prep Time: 20
- Cook Time: 25
