Red wine braised tempeh with mushrooms and mashed potatoes

Ingredients

For 1 serving

• Tempeh120 g
• Red wine80 ml
• Cremini mushrooms150 g
• Shallot20 g
• Soy sauce1 teaspoon
• Potatoes200 g
• Soy milk50 ml
• Extra virgin olive oil1 tablespoon
• Thymeto taste
• Saltto taste

Contains: gluten, soy, sulphites,

Method

1. Peel the potatoes, cut them into chunks and put them in cold salted water; bring to the boil and cook for 20 minutes, until very soft.
2. Meanwhile, cut the tempeh into cubes of about 2 cm, peel and slice the shallot, wipe the mushrooms clean with a damp cloth and slice them.
3. Heat half the oil in a frying pan over medium-high heat and brown the tempeh for 5–6 minutes, turning, until golden on all sides.
4. Lower to medium heat, add the shallot, mushrooms and thyme and cook for 5 minutes, until the mushrooms have released their liquid.
5. Pour in the red wine and soy sauce, cover and cook over low heat for 15 minutes, until the liquid is syrupy and the tempeh has soaked up the flavour.
6. Warm the soya drink; drain the potatoes, mash them and whip in the warm soya drink and a pinch of salt until the mash is smooth.
7. Serve the tempeh on the mash with a drizzle of the remaining oil.