Vegan Mushroom Tempeh with Candied Carrots

Ingredients

• 8 oz Tempeh
• 1/2 cup Pacific Vegan Mushroom Gravy
• 1 cup sliced brown mushrooms (baby bella's)
• 2 Shiitake Mushrooms, sliced
• 3 cloves garlic, minced
• 2 Tbsp White Balsamic Vinegar
• 1/8 tsp white pepper, ground
• 1/4 tsp sea-salt
• 6 large baby carrots
• 2 Tbsp pure maple syrup
• dash of cayenne pepper
• a few sprigs of fresh thyme
• olive oil
• **Optional** - fresh baby greens (about 2 cups) - spinach, kale, etc.

Directions (see photos below)

1. Steam Tempeh in about an inch of water until softened (about 8 minutes). Add a sprig of fresh thyme if you like.
2. While tempeh is steaming, Slice mushrooms, set aside.
3. Mince garlic.
4. Heat 1 Tbsp olive oil in large skillet over medium-high heat.
5. Add garlic, and sautee until fragrant.
6. Add mushrooms, cooking (stirring often), until cooked through.
7. Remove to bowl, and set aside.
8. Place carrots, thyme sprig, maple syrup and sprinkle of cayenne pepper in a ziploc steamer bag (or however you prefer to steam). Cook in microwave on high for 3 minutes. Allow to rest 1 minute, then plate.
9. While carrots are steaming, cut the tempeh into two 4 oz portions, then cut again.
10. Heat 1/2 cup mushroom gravy, about 1 minute.
11. OPTIONAL: Lightly wilt fresh greens (spinach, kale, etc) in pan, then place on plate.
12. To plate: Top greens (if using) with 2 pieces of tempeh. Pour 1/4 cup gravy over each serving, and divide mushrooms between the two plates. Add a sprig of fresh thyme, if you like, for presentation.