Tempeh and Mushroom
Tempeh stands out as a high-protein source, packed with all nine essential amino acids, making it a complete protein that rivals many animal products. It's also rich in fiber, vitamins, and minerals, alongside promoting gut health due to its fermented nature. Mushrooms, on the other hand, offer their unique set of nutrients; they are low in calories yet rich in B vitamins, selenium, potassium, and even provide a rare non-animal sourced vitamin D, assuming they're exposed to sunlight.
Equipment
- 1 pressure cooker
Ingredients
- 2 tsp. Toasted sesame seeds
- 1/2 c. Vegetable stock
- 1 Chopped green bell pepper
- 1 Tbsp. Tamari
- 1 Chopped red bell pepper
- 1 block Cubed tempeh
- 1 Chopped onion
- 1 c. Sliced button mushrooms
- 1 Tbsp. Sesame oil
Instructions
- Prepare the pressure cooker with some of the sesame oil and then add your onion to the pot with it to cook a bit. The mushrooms and the tempeh will go in next and need to be warmed.
- Now add in the salt, the vegetable stock, and the tamari, stirring to combine.
- Once all of these are inside of the pressure cooker, seal the lid in place and set this to the highest pressure possible and cook for about 8 minutes.
- After the dish has some time to cook all the way through, release the pressure slowly. Once the pressure is gone, place the vegetables into a bowl and serve right away.