Dinner tonight was Sage Baked Tempeh with Baked Mushrooms and Instant Pot Sweet Potato Risotto.
Fried lots of fresh sage and then marinated the tempeh in the oil (crumbled up the sage) then marinated the mushrooms. Tempeh got a little darker than I intended. But they tasted good. Topped the risotto with the mushrooms and some vegan “Parmesan”. I reserved one fried sage leaf for each of us.
Recipe (I did not use white wine) : https://thesunshinevegankitchen.com/instant-pot-butternut-squash-risotto-with-baked-sage-tempeh-and-mushrooms
by wynlyndd