Almost went out to dinner tonight, but instead used up some tempeh that had been in my fridge for some time. I've been looking over some older Vegetarian Times and this is where this recipe came from, with the addition of asparagus. I served it with quinoa instead of potatoes (March, 2009). Deceptively easy to make with big flavor. "It tastes like it's been simmered for hours instead of just 20 minutes." Find the original recipe here. Serve with baked pears, also from the same magazine.

Ingredients:
Serve 4
1 7-oz pkg. tempeh, cut into 1/2" cubes
1 T. soy sauce
10 oz. cremini mushrooms. sliced
1 bunch asparagus, cut into 1" pieces
2 T. flour
2 1/2 cups lager, such as Samuel Adams
2 T. Dijon mustard
2 green onions, white and free finely sliced

Method:
1. Cook tempeh cubes along with the mushroom for 7-10 minutes, or until browned. Add soy sauce and cook two minutes. Transfer tempeh and mushrooms to plate.
2. Add asparagus along with 1/4 cup water and cover. Cook until crisp tender and remove to plate.
3. Add 2 T. flour to a small container with 2-4 T water, cover and shake. Add to the skillet and stir. Cook 1-2 minutes, stirring constantly. Increase heat and add beer and mustard, and bring mixture to boil. Reduce heat to medium-low, and simmer until sauce is thickened. Stir in tempeh, asparagus and mushrooms. 
4. Serve over quinoa, rice or mashed potatoes, sprinkled with green onions.