Sauteed Tempeh with Lemon-Mustard Sauce

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READY IN: 3hrs
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 the 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.
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