Baked tempeh in mushroom cream sauce (Tempeh al forno su vellutata di funghi) from Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics (page 155) by Chloe Coscarelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • karliekramer on March 07, 2023

    I love this dish's concept, but the cream-to-tempeh ratio was off — I'll reduce the amount of cream next time.

  • LFL on July 14, 2020

    3 stars. it's pretty good but a little boring. It needs something more. Maybe a starch and / or another vegetable or two. I agree with damazinah that the salt needs to be halved but I would say that about most of Chloe’s recipes.

  • damazinah on April 06, 2017

    This was very good, but I did make some modifications: 1. No Vitamix, so I boiled the cashews as suggested, then decreased the amount of water added to the blender by half (1 cup) since the cahews had already absorbed some liquid. 2. Added oil to the saute pan. 3. Also sauteed the mushrooms. Modifications I'll make next time: 1. use a tart or other shallow pan. I could tell that a 9x13 was way too big, but even the 8x8 was a stretch 2. decrease the salt by half

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