Pulled Mushroom and Tempeh Stew

This sticky, sweet and savoury bowl makes a great weeknight vegetarian dinner. Shredding oyster mushrooms by hand gives a meaty texture which makes this dish feel extra satisfying.

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Prep time
15 minutes
Cook time
30 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

704kcal
Calories
30g
Protein
18g
Total Fat
118g
Carbs
13g
Fibre
17g
Sugars
171mg
Calcium
13%
 
6mg
Iron
34%
 
236mg
Magnesium
56%
 
721mg
Phosporus
58%
 
1451mg
Potassium
31%
 
791mg
Sodium
34%
 
4mg
Zinc
39%
 
1mg
Copper
97%
 
1mg
Vitamin B1
48%
 
1mg
Vitamin B2
53%
 
14mg
Vitamin B3
85%
 
1mg
Vitamin B6
45%
 
260mcg
Vitamin B9
65%
 
56mcg
Vitamin A
6%
 
0mcg
Vitamin B12
2%
 
42mg
Vitamin C
47%
 
0mcg
Vitamin D
0%
 
2mg
Vitamin E
13%
 
39mcg
Vitamin K
33%
 
Calories: 704kcal; Protein: 30g; Total Fat: 18g; Carbs: 118g; Fibre: 13g; Sugars: 17g; Calcium: 171mg (13%); Iron: 6mg (34%); Magnesium: 236mg (56%); Phosporus: 721mg (58%); Potassium: 1451mg (31%); Sodium: 791mg (34%); Zinc: 4mg (39%); Copper: 1mg (97%); Vitamin B1: 1mg (48%); Vitamin B2: 1mg (53%); Vitamin B3: 14mg (85%); Vitamin B6: 1mg (45%); Vitamin B9: 260mcg (65%); Vitamin A: 56mcg (6%); Vitamin B12: 0mcg (2%); Vitamin C: 42mg (47%); Vitamin D: 0mcg (0%); Vitamin E: 2mg (13%); Vitamin K: 39mcg (33%)
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Notes

Though they can be difficult to find, oyster mushrooms are the only ones that will give the desired texture in this recipe so we don’t recommend replacing them with another variety.
Freezing Instructions: The stew can be frozen for up to 3 months. Allow to defrost overnight in the refrigerator before reheating. Rice and vegetables do not freeze well.

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