Tempeh Mushroom Gravy
1/8 cup Sunflower oil
2 cups Onions (diced)
4 cups Mushrooms (sliced)
2 cups Water
½ cup Premier Japan® Hoisin
¼ tsp Black pepper
2 cups Cubed tempeh
Dissolve together:
¼ cup Let’s Do…Organic® Tapioca Starch
½ cup Cold water

• Sauté the onions and mushrooms for 15 minutes.
• Add the water, hoisin, pepper and tempeh and boil for 10 minutes.

Stir in the dissolved tapioca and serve.

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