Maple Mustard Tempeh Mornay
We had a Tempeh Mornay at a local restaurant last week. Rob loved it and wanted me to attempt it at home.
So, based on what I had on hand and my skills, this is what I came up with. The sauce at the restaurant had wine in it and I didn't have artichokes.... but this is tasty on it's own rights.
Sauce to taste, if you want sweeter or spicier adjust to the higher amounts:
1 and 1/2 to 2 TBSP mustard
1 and 1/2 to 2 TBSP maple syrup
3 - 4 TBSP flavored vinegar. I used orange champagne, but I think balsamic or red wine would be tasty, too.
1 TBSP flavored oil (I used sesame, but a nut, avocado or olive oil would be good.)
2 Cups prepared quinoa
1 package tempeh cut into small cubes (I used three grain)
1/2 TBSP oil (I used sesame)
1 small or 1/2 medium onion diced
2 Cups chopped mushrooms
1 to 2 Cups chopped veggies of choice. I used Brussels sprouts. The restaurant used artichoke hearts.
Blend sauce together and set aside. Prepare quinoa as directed.
Saute onion and tempeh (and if using a vegetable that takes a bit to cook, add this now) in oil until onions are translucent and tempeh is golden.
Add the mushrooms and lightweight veggies and let them soften. Add quinoa and sauce. Stir well.