Ingredients
| 4 | teaspoons olive oil, divided | 1 | 8-ounce package tempeh | 1 | tablespoon soy sauce | 3/4 | cup vegetable broth | 1/2 | cup quick-cooking brown rice | 1/2 | cup chopped onion | 2 | cups chopped portobello mushroom caps | 2 | tablespoons tomato paste | 3 | cloves minced garlic | 1/4 | cup walnuts, toasted and chopped | Salt and freshly ground black pepper |
Shape
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