Bryant Terry's Tempeh, Shiitake Mushroom and Cornmeal Dumpling Stew

Bryant Terry's Tempeh, Shiitake Mushroom and Cornmeal Dumpling Stew


1 tablespoon extra-virgin olive oil
1 onions (large, diced, include skin)
1 large carrots (sliced thinly)
4 celery ribs (sliced thinly)
1 pound button mushrooms (sliced thinly)
1 pound portobello mushrooms (sliced thinkly)
2 ounces dried shiitake mushrooms
1/2 garlic bulb (unpeeled, broken up and crushed)
2 bay leaves
3 sprigs fresh thyme
1/8 teaspoon cayenne
1/2 teaspoon coarse sea salt
9 cups water
5 cups water
1/2 whole wheat pastry flour
1/2 cup cornmeal
2 teaspoons ground flaxseed
1 1/2 teaspoons fine sea salt
1 tablespoon extra-virgin olive oil
3 tablespoons rice milk (cold, unflavored)
1 cup extra-virgin olive oil
1 pound tempeh (sliced into ½ inch finger, then sliced in half widthwise)
2 leeks (mediums, white and tender green parts, chopped finely)
2 tablespoons shallots (finely-chopped)
1/2 teaspoon red pepper flakes
coarse sea salt
8 1/2 ounces shiitake (sliced thinly)
2 celery ribs (large, sliced thinly)
2 carrots (mediums, sliced thinly on the diagonal)
2 tablespoons whole wheat pastry flour
1/2 cup silken tofu
1 tablespoon thyme (minced)
1 tablespoon lemon juice (freshly squeezed)
ground white pepper (freshly)


1In a stockpot over medium-high heat, warm the olive oil. Add all other 'Shroom Stock ingredients except for the water and saute, stirring often, until softened, about 5 minutes. Add the water, bring to a boil, reduce heat to medium-low and simmer, uncovered, for about 1 hour, until the vegetables are soft.
2Strain the vegetables, pressing down to extract the juices. Compost vegetables. Set stock aside.
3In a medium-sized saucepan, bring the 5 cups of water to boil.
4Sift together the dry ingredients for the dumplings in a medium-sized bowl. Make a well in the center and stir in the wet ingredients until the dough just comes away from the bowl.
5Reduce heat under saucepot to low. Gently drop tablespoons of the batter into the water using a small ice cream scoop of tablespoon, waiting about 15 seconds between each drop. Cover and simmer 15 minutes. When dumplings are done, gently remove from water with a slotted spoon, drop onto a plate, and set aside. Discard the water in the saucepan.
6While the dumplings simmer, warm the 1 cup of olive oil in a medium-sized skillet over medium-high heat. Add half the tempeh fingers and brown, about 3-5 minutes. Turn the fingers over and brown the other side, another 3-4 minutes. With a large, slotted spatula, transfer to a plat lined with paper towels. Repeat with other half.
7Pour out most of the olive oil from the pan into a bowl, reserving the oil. Add the leeks, shallot, red pepper flakes, and 1 tsp salt to the skillet and saute over medium-high heat until very soft, about 5 minutes. Add the mushrooms, celery and carrot and cook for a further 5 minutes. Push all the vegetables to the perimeter of the pan, leaving a space in the middle. Pour 1 tbs of olive oil and the 2 tablespoons flour into this well; stir to mix. Add 1 cup of the stock, mix everything in the pan, and simmer until mixture thickens, about 5 minutes.
8Transfer all the ingredients to the saucepan that was used for the dumplings. Add the remaining 'Shroom Stock and the tempeh fingers and bring to a simmer. Reduce the heat to low, cover, and simmer for 20 minutes. With a ladle, remove 1 cup of the broth from the saucepan and transfer to an upright blender. Add the tofu and blend until creamy. Pour this mixture into the saucepan and simmer for 10 more minutes.
9Stir in the thyme and lemon juice. Simmer for 1 minute, then season with salt and white pepper to taste.
10Serve each bowl of stew with a few dumplings on top.
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NutritionView more



Calories1060Calories from Fat690
Total Fat77g118%
Saturated Fat11g55%
Trans Fat
Calories from Fat690
Total Carbohydrate68g23%
Dietary Fiber12g48%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.