Sauteed Tempeh with Lemon-Mustard Sauce

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Sauteed Tempeh with Lemon-Mustard Sauce

 

1 garlic clove

1 carrot

1 onion

4 celery stalks

2 tbsps. fresh Italian parsley

1 pinch fresh rosemary

1 pinch fresh sage

6 cups water

1/4 cup tamari or soy sauce

4 ozs. tempeh

1/4 cup unbleached all-purpose flour

2 tbsps. vegetable oil

2 tbsps. olive oil

1/4 lb. oyster mushrooms

1 tsp. lemon juice

1/2 tsp. whole grain mustard

1 tbsp. chives, chopped

 

Place first eight ingredients in a large stock pot.

Bring to a boil then

lower the heat and simmer for two hours. Strain the

stock and discard teh

waste.

Combine 3 1/2 cups of the stock with the tamari or soy

sauce. Bring the

stock to a simmer and steam the tempeh in the stock

for 20 minutes.

Remove the tempeh and allow to cool.

Slice the tempeh into thin long strips and dust it in

the flour.

Heat the oil in a medium frying pan over medium heat.

Add the mushrooms

and tempeh and saute until tempeh is golden and the

mushrooms are well

cooked, about 10 to 15 minutes. Remove from the pan.

Keep the pan hot and add 1/2 cup of vegetable stock

and the lemon juice,

then add the mustard and chives. Simmer, uncovered,

for one minute.

Put the tempeh and mushrooms in a serving dish and

cover with the

lemon-mustard sauce. Serve immediately.

Serves 2 to 4.

 

 

 

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