🫙 From the Spice Rack
Sauteed Tempeh with Lemon-Mustard Sauce
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-...
italianmaineasy
Ingredients8 items
Ingredients
- 1garlic clove
- 1carrot
- 1onion
- 4celery stalks
- 2tbsp fresh italian parsley
- 1pn fresh rosemary
- 1pn fresh sage
- 6cup water
Directions
- 1
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
- 2
Bring to a boil then lower the heat and simmer for two hours
- 3
Strain the stock and discard the waste
- 4
Combine 3-1/2 cups of the stock with the tamari or soy sauce
- 5
Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes
- 6
Remove the tempeh and allow to cool
- 7
Slice the tempeh into thin long strips and dust it in the flour
- 8
Heat the oil in a medium frying pan over medium heat