Tempeh Scaloppine Recipes
TEMPEH SCALOPPINE
I had a very similar meal at the Watercourse in Denver when I was a vegan. I found the recipe on the web somewhere a couple of years ago. Even meat lovers enjoy this dish. (As this is my first recipe I hope all goes well for those who try it.)
Provided by Staceyjill
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- Now, add the mushrooms, onions, garlic, and rosemary to saute for about two minutes.
- Add wine and reduce by one half.
- Add veggie stock and lemon juice, simmer until the sauce thickens.
- Sprinkle with parsley and voila.
- This is very nice with horseradish mashed potatoes.
Nutrition Facts : Calories 642.8, Fat 38.2, SaturatedFat 6.9, Sodium 2128.7, Carbohydrate 33.6, Fiber 1.6, Sugar 4.5, Protein 47.8
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