Sauteed Tempeh, Leeks & Wild Mushroom

Directions

Heat oil in a Dutch over medium-high heat.

Add tempeh, sauté about 7 minutes or until golden brown.

Stir in wine and soy sauce, cook 20 seconds or until liquid almost evaporates.

Transfer tempeh from pan onto a plate, and set aside.

Add leeks and mushrooms to pan, sauté another 4 to 6 minutes.

Add flour, cook about 1½ minutes, stirring frequently.

Tie celery leaves, thyme sprigs and parsley sprig together securely with string.

Add herbs, garlic and broth to pan, bring to a boil.

Stir in tempeh, stirring well.

Cover, reduce heat and simmer about 16 minutes.

Uncover and cook 2 to 3 minutes or until thick.

Discard herbs.

Add lemon juice, salt and pepper, sprinkle with parsley.

Garnish each serving with ½ teaspoon lemon zest.