Sauteed Tempeh With Lemon Mustard Sauce Recipes

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SAUTEED TEMPEH WITH LEMON-MUSTARD SAUCE



Sauteed Tempeh with Lemon-Mustard Sauce image

Make and share this Sauteed Tempeh with Lemon-Mustard Sauce recipe from Food.com.

Provided by Dancer

Categories     Tempeh

Time 3h

Yield 2-4 serving(s)

Number Of Ingredients 17

1 clove garlic
1 carrot
1 onion
4 stalks celery
2 tablespoons fresh Italian parsley
1 pinch fresh rosemary
1 pinch fresh sage
6 cups water
1/4 cup tamari or 1/4 cup soy sauce
4 ounces tempeh
1/4 cup unbleached all-purpose flour
2 tablespoons vegetable oil
2 tablespoons olive oil
1/4 lb oyster mushroom
1 teaspoon lemon juice
1/2 teaspoon whole grain mustard
1 tablespoon chives, chopped

Steps:

  • 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.

Nutrition Facts : Calories 499.7, Fat 34, SaturatedFat 5, Sodium 2144.2, Carbohydrate 34.9, Fiber 5.2, Sugar 6.7, Protein 19.5

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