Tempeh Scaloppine

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup tamari
• 2 tablespoons lemon juice
• 1/4 cup mirin
• 1/2 cup water
• 2 (16 ounce) packages tempeh (makes about 4 slices)
• 2 cups sliced mushrooms (whatever type you prefer)
• 1 1/2 cups sliced yellow onions
• 1 teaspoon rosemary
• 1 tablespoon minced garlic
• salt
• pepper
• flour
• 1/4 cup olive oil
• 1 tablespoon parsley
• 2 teaspoons lemon juice
• 3 ounces sweet wine
• 6 ounces vegetable broth

Recipe

• 1 first, poach the tempeh slices in the marinade for about 20 minutes and then plop them into a flour-salt-pepper mix and brown each side in the olive oil to make a sort of roux.
• 2 now, add the mushrooms, onions, garlic, and rosemary to saute for about two minutes.
• 3 add wine and reduce by one half.
• 4 add veggie stock and lemon juice, simmer until the sauce thickens.
• 5 sprinkle with parsley and voila.
• 6 this is very nice with horseradish mashed potatoes.