vegan - Tempeh Scallopine

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* Exported from MasterCook *

 

Tempeh Scallopine

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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16 ounces tempeh -- (2 blocks, poached in a tamari broth, cooled

and sliced)*

2 cups quartered mushrooms

1 1/2 cups thinly sliced yellow onions

1 teaspoon fresh minced rosemary

1 Tablespoon fresh minced garlic

sea salt and freshly ground black pepper -- to taste

1/4 cup olive oil

1 Tablespoon fresh minced parsley

2 teaspoons freshly squeezed lemon juice

3 ounces sweet white wine

6 ounces vegetable stock

flour

 

1. Dust the tempeh slices with flour, salt and pepper and brown both sides in a

medium hot pan with olive oil, creating a roux.

2. Add the mushrooms, onions, garlic, rosemary, and garlic and sauté for another

minute.

3. Deglaze the pan with the wine and reduce by one half.

4. Add the vegetable stock and lemon juice and simmer until the sauce thickens,

about 2 minutes.

5. Toss with the parsley and serve immediately with your favorite organic grain,

mashed potatoes, and steamed vegetables.

 

Variations: Substitute tofu and use any fresh herbs, such as basil, thyme or

sage.

 

* I poached the tempeh in the following for about 20-25 minutes:

1/2 cup tamari

1/8 cup lemon juice

1/4 cup mirin

1/2-3/4 cup water

 

Since this is fairly salty, I omit the sea salt called for in the recipe.

 

 

 

Source:

" http://www.goodstuffonline.com/tempeh.html "

 

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Per Serving (excluding unknown items): 1492 Calories; 91g Fat (52.6% calories

from fat); 90g Protein; 95g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol;

1152mg Sodium. Exchanges: 6 Grain(Starch); 10 Lean Meat; 13 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0