Open-Faced Tempeh Sandwich With Mushroom "Gravy"

We've been rediscovering tempeh lately. It's always at it's best for me when browned and then given something flavorful to simmer in. Here, Peter Berley avoids the vegan first resort of nutritional yeast when it comes to vegetarian gravy. This sandwich is apparently still on the menu where Berley was once head chef, the Angelica Kitchen. There, he apparently had a more involved preparation, and I'd like to know what it was. I'm sure the presentation at the Angelica is really pretty, whereas, well, let's just say I know it's not a flattering photo (by the way, those dark carrots aren't burnt they're just purple carrots). Still, this was a really satisfying dinner, close to comfort food.

Open-Faced Tempeh Sandwich With Mushroom Gravy
Adapted from: Peter Berley, Fresh Food Fast (2004)

• 1 cu. onions, sliced
• 2 cu. crimini mushrooms, sliced
• 1/4 cu. olive oil
• 1 clove of garlic, chopped
• 1 Tb. of sage, chopped
• 2 packages of tempeh cut into strips
• 3 Tb. flour
• 1/4 cu. soy sauce
• bread for serving
• parsely for garnish

Saute the onions, then add the mushrooms, sage and garlic and cook for a couple minutes. Stir in the tempeh and flour and cook, stirring, for three more minutes. Add 3 cu. of water or vegetable stock (or even chicken stock if you an omnivore) and bring to a boil, stirring. Reduce heat and simmer until the sauce thickens. Serve over good bread.