Stir Crazy! Tempeh Gremolata

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* Exported from MasterCook *

 

Tempeh Gremolata

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 75

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 large garlic clove -- minced

1 teaspoon finely grated lemon zest

2 tablespoons minced fresh parsley

4 teaspoons extra-virgin olive oil

8 ounces packaged tempeh

1 large leek -- white part only

halved lengthwise

sliced and well rinsed

1 large carrot -- sliced thin

2 cups thinly sliced fennel bulb

1 cup vegetable stock

1/4 cup dry white wine

Freshly ground black pepper -- to taste

salt to taste

 

Gremolata, a piquant mixture of lemon zest, minced fresh garlic, and

parsley, enlivens this tempeh-vegetable stir-fry. Serve it over long-grain

rice or pasta.

 

In a small bowl, thoroughly mix 1 minced clove of garlic with the lemon

zest and parsley; set aside.

 

Set a wok over medium-high heat and add 2 teaspoons of the oil. Add the

tempeh and turn it immediately to coat both sides with oil. Brown on both

sides. Remove the tempeh from the wok and cut it into strips about 1 1/2

inches long and 1/4 to 1/2 inch wide.

 

Add the remaining oil to the wok over medium-high heat. Add the leek, and

stir-fry for about 1 minute. Add the remaining garlic and the carrot;

continue stir-frying for about 2 minutes. Stir in the fennel and stir-fry

for about 2 minutes longer. Add the tempeh strips, stock, and wine. Bring

the liquid to a boil and simmer, stirring often, for 5 minutes or so, until

the vegetables are tender and liquid has almost cooked away. Add the

gremolata and toss thoroughly with the other ingredients. Season with

black pepper and salt. Serve immediately.

 

Serves 4

 

Calories: 214, Carbohydrates: 20g, Total fat: 8g, Cholesterol: 0g, Protein:

10g, Sodium: 148mg.

 

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