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Tempeh Fricassee with Leeks & Mushroom

Picture from Dianne’s Vegan Kitchen

This week on my blog, I shared with you my top tips for decoding those mystifying food labels.  Whether it be true portion size or hidden sugars, it never feels like you can fully trust the label.

There is one simple way around that – simple, do it yourself cooking, with ingredients that don’t even call for labels.  I know what you’re thinking, YEAH, RIGHT!  Who has time for that?  Trust me, when your plan is simple, with fresh vegetables and herbs for flavor, you will NEVER have to venture down those prepared and frozen food aisles again!

Case in point, the feedback from my client Susyn, who embraced the concept of healthy cooking after years of convenience eating. Susyn’s words excite me to continue posting even more DIY home cooked recipes with you!  I’m sharing her inspiring feedback and my Tempeh Fricassee recipe…a little encouragement and a recipe that tastes so much better than anything out of a box!

” The thought of making all my food for 3 weeks straight felt impossible. That’s way too much time in the kitchen. But when I spoke with Elissa, I became very clear that this program was an answer to my prayer. Three months later, I’m still cooking all my own food!  I love: 

  • This deep commitment to love my body
  • Great recipes
  • The results – I have an enormous amount of energy, and I am 30 lbs lighter – with no weighing, measuring or writing down what I eat
  • Feeling beautiful”

* Fermented, organic, non-gmo, fermented soy foods like tempeh are healthy in moderation. Fermented soy is simpler to digest and provides healthy bacteria vital for your digestive tract. Tempeh is a complete protein source, can lower risk for heart disease and cholesterol, and has been shown to fight colon and breast cancers.

Tempeh Fricassee with Leeks & Mushroom

Serves 2


1 T organic, unrefined coconut oil

 oz. organi, whole tempeh, cut into 1/2-inch cubes

 cup dry white wine

1 T coconut aminos (or soy free Tamari)

cup thinly sliced leeks (about 1 ½ large)

 cup sliced button mushrooms

 cups sliced cremini mushrooms

 cups diced shiitake mushroom caps (about 4 ounces)

1 (4-inch) portobello mushroom caps, gills removed, chopped

2 garlic cloves, pressed

½ T organic corn starch

 thyme sprigs

2 rosemary sprigs

 parsley sprigs

7 oz. organic vegetable or mushroom broth

Juice of  1 lemon

 tsp. sea salt

 tsp. black pepper

 T chopped fresh parsley (garnish)

 T grated lemon zest


In a large sauté pan, heat coconut oil over medium high heat and add diced tempeh.  Saute’ 8 minutes, stirring on occasion, until golden brown and crispy.  Add the wine and soy sauce and cook for 1 minute, or until cooked down.  Remove the tempeh from pan and set aside.

Add the leeks, mushrooms, and garlic to the same pan.  Saute for 5 minutes, stir in organic corn starch and cook for another minute.  Tie the herbs (thyme, rosemary, parsley) with kitchen string and add to pan.  Add vegetable stock to the pan, stir well and bring to a low boil.

Once water is at a rolling boil add the tempeh back to the dish, cover, reduce heat to simmer, and allow to simmer for 10-15 minutes.

Uncover and cook for an additional 3 minutes until thick.  Discard the herb packet, add lemon juice, salt, pepper, and parsley.  Immediately prior to serving, finish with fresh grated lemon zest.

Serve over quinoa, rice, or lentils.



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