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have not done this one yet. It is on the agenda. Modifed a bit from Cooking Light. Use at thy own risk.
SERVES 6
cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons Braggs liquid aminos
4 cups thinly sliced leeks
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups diced shiitake mushroom caps
2 (4 inch) portabella mushroom caps, gills removed, chopped
1 tablespoon all-purpose flour
1/3 cup celery leaves
2 fresh thyme sprigs
1 parsley sprig
1/2 cup thinly sliced garlic
14 1/2 ounces vegetable broth
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon rind (optional)
1. Coat a pot with cooking spray then heat over med high. Add the tempeh when hot and saute until golden brown [about
8 minutes].
2. Add the wine and the soy sauce and cook until liquid almost evaporates.
3. Remove Tempeh. Add leeks and mushrooms [you may want to add a bit of broth] and saute 5 minutes then stir in flour
and cook 1 minute stirring frequently.
4. Make a bouquet of the celery leaves, thyme and parsley with some string. toss it, the garlic and broth into the
pan. Stir well. Cover and simmer 15 minutes.
5. Uncover and thicken by cooking. Toss the herbs. Stir in lemon and salt and pepper. Sprinkle with parsley. Garnish
with rind.
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