• 3/4 cup yellow onion, chopped
  • 1 large clove garlic, minced
  • 1 1/2 cup mushrooms, sliced (I like shitake, brown, crimini)
  • 1 1/2 tablespoon sesame oil
  • 1 block tempeh, sliced thin into bite-size pieces
  • tamari sauce, to taste
  • 1 cup cooked/canned garbanzo beans, drained
  • 3 cup cooked brown rice*
  • *for extra flavor cook rice in vegetable broth, not water


In large wok or skillet, warm sesame oil and cook onions and garlic for 3 minutes over medium heat. Add mushrooms and continue to cook for 5 minutes. Add tempeh and enough tamari to lightly cover bottom of skillet (more/less if you prefer). Turn tempeh pieces until they are brown on all sides. Combine mixture with garbanzo beans and let simmer over low heat, uncovered. Spoon large portions over rice and serve immediately. Serve with fresh parsley or cilantro.

Serves: 4-5