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
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.