Sauteed Tempeh With Lemon-Mustard Sauce
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Sauteed Tempeh With Lemon-Mustard Sauce
  Tempeh    Sauces    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:41 AM. Recipe ID 26332. Report a problem with this recipe.
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      Title: Sauteed tempeh with lemon-mustard sauce
 Categories: Main dish, Vegetarian, Vegan
      Yield: 2 Servings
 
      1    Garlic clove
      1    Carrot
      1    Onion
      4    Celery stalks
      2 tb Fresh Italian parsley
      1 pn Fresh rosemary
      1 pn Fresh sage
      6 c  Water
    1/4 c  Tamari or soy sauce
      4 oz Tempeh
    1/4 c  Unbleached all-purpose flour
      2 tb Vegetable oil
      2 tb Olive oil
    1/4 lb Oyster mushrooms
      1 ts Lemon juice
    1/2 ts Whole grain mustard
      1 tb 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
  
  Preparation Time: 1 hour                Cooking Time: 2 hours
  
  * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed
  for you by Karen Mintzias
 




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Recipe ID 26332 (Apr 03, 2005)

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