Sauteed Tempeh, Leeks & Wild Mushroom
.
Yield
6 servingsPrep
20 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 12 | ounces |
tempeh
cut into 1/2-inch cubes |
|
| ¼ | cup |
white wine
dry |
*
|
| 1 ½ | tablespoons |
soy sauce, sodium reduced
|
|
| 4 | large |
leeks
thinly sliced, about 4 cups |
*
|
| 2 | cups |
mushrooms, button
sliced |
|
| 2 | cups |
mushrooms
cremini, sliced |
|
| 2 | cups |
mushrooms, shiitake
caps, diced, about 4 ounces |
*
|
| 2 | each |
mushrooms, portabello
caps, 4-inch each, gills removed, chopped |
*
|
| 1 ½ | tablespoon |
all-purpose flour
|
|
| ½ | cup |
celery leaves
|
* |
| 2 | each |
thyme sprigs
|
* |
| 2 | each |
parsley sprigs
|
*
|
| ⅓ | cup |
garlic
thinly sliced, about 20 cloves |
|
| 14 ½ | ounces |
stock
1 can, organic vegetable |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
parsley leaves
fresh snipped, chopped |
|
| 1 | tablespoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 346.8 | ml/g |
tempeh
cut into 1/2-inch cubes |
|
| 59 | ml |
white wine
dry |
*
|
| 23 | ml |
soy sauce, sodium reduced
|
|
| 4 | large |
leeks
thinly sliced, about 4 cups |
*
|
| 473 | ml |
mushrooms, button
sliced |
|
| 473 | ml |
mushrooms
cremini, sliced |
|
| 473 | ml |
mushrooms, shiitake
caps, diced, about 4 ounces |
*
|
| 2 | each |
mushrooms, portabello
caps, 4-inch each, gills removed, chopped |
*
|
| 23 | ml |
all-purpose flour
|
|
| 118 | ml |
celery leaves
|
* |
| 2 | each |
thyme sprigs
|
* |
| 2 | each |
parsley sprigs
|
*
|
| 79 | ml |
garlic
thinly sliced, about 20 cloves |
|
| 419.1 | ml/g |
stock
1 can, organic vegetable |
|
| 15 | ml |
lemon juice
fresh |
|
| 1.3 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
parsley leaves
fresh snipped, chopped |
|
| 15 | ml |
lemon zest
grated |
|
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.
