Tempeh Scaloppine Food

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TEMPEH SCALOPPINE



Tempeh Scaloppine image

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

1/2 cup tamari
2 tablespoons lemon juice
1/4 cup mirin
1/2 cup water
2 (16 ounce) packages tempeh (makes about 4 slices)
2 cups sliced mushrooms (whatever type you prefer)
1 1/2 cups sliced yellow onions
1 teaspoon rosemary
1 tablespoon minced garlic
salt
pepper
flour
1/4 cup olive oil
1 tablespoon parsley
2 teaspoons lemon juice
3 ounces sweet white wine
6 ounces vegetable broth

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

CHILLI TEMPEH STIR-FRY



Chilli tempeh stir-fry image

Try popular tempeh - made from fermented soya beans - as a substitute for meat. As well as being vegan, this stir-fry is healthy and low in calories

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

300g long-stem broccoli
½ tbsp toasted sesame oil
150g tempeh , sliced and cut into 2cm cubes
2 garlic cloves , thinly sliced
1 thumb-sized piece ginger , peeled and finely grated
½ small red chilli , deseeded and finely chopped
½ tbsp gochujang paste
1 tsp sesame seeds
steamed brown rice , to serve (optional)

Steps:

  • Boil the broccoli for 1 min 30 secs. Drain.
  • Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 mins, then put on a plate. Fry the garlic, ginger and chilli for 2 mins. Tip in the broccoli and toss.
  • Mix the gochujang with 2 tbsp water and the tempeh. Add to the pan with the seeds. Cook for 2 mins. Serve with rice, if you like.

Nutrition Facts : Calories 372 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.1 milligram of sodium

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