Ingredients (2 portions)

  • 100 gr Soy Tempeh
  • 100 gr Oyster mushrooms
  • 4 TBS extra virgin olive oil
  • 2 TBS NAMA soy sauce ONE Project
  • 1/2 ts thyme
  • 1 garlic clove
  • 1/2 ts ginger, finely chopped
  • 1/2 cup of beer
  • 1 TBS Brown rice vinegar ONE Project
  • 1 ts lemon juice
  • pepper, sea salt


  • parsley, chives or scallions, finely chopped


Cut off the stems of mushrooms separatey. Chop the head of mushrooms in wide strips and Tempeh in sticks.

In a non stick pan heat the oil and add pepper and ginger to release flavors, sooon after add the garlic and saute for a minute.
Now add the mushrooom stems and few sea salt grains and saute for 2 minutes, by stirring constantly.
Add Tempeh and brown for 2 minutes, turning all around the pieces. Add also the mushroom heads, thyme and a little more sea salt grains, stirring for 2-3 minutes more.

Pour in the beer and let cook for a minute. Pour in Nama soy sauce and Brown rice vinegar and let simmer until the liquids are mostly evaporated, perhaps 3-4 minutes.

If you like it to be with more gravy, then don’t let evaporate the liquids and bind it with Kuzu starch, by adding some diluted in some water and let it boil before turning off the burner.
Pour over the lemon juice, stir and serve. Garnish with a bit of parsley if liked.

Accompanies nicely pasta dishes, risotti, wine and beer.
It has nothing to envy from a animal based fried recipe and it also gets animals rid of unecessary torture!