Sauteed tempeh with lemon-mustard sauce

1 serving

Ingredients

Quantity Ingredient
2 cups Stock
⅛ cup Tamari or soy sauce
2 ounces Tempeh
⅛ cup Unbleached all-purpose flour
1 tablespoon Vegetable oil
1 tablespoon Olive oil
⅛ pounds Oyster mushrooms
½ teaspoon Lemon juice
¼ teaspoon Whole grain mustard
½ tablespoon Chives, chopped

Directions

Combine 3-½ cups of stock with soy sauce. Bring the stock to a simmer & steam the tempeh in the stock for 20 minutes. Remove the tempeh and allow to cool.

Slice the tempeh into thin long strips and dust it in the flour.

Heat the oil in a medium frying pan over medium heat. Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes. Remove from the pan.

Keep the pan hot and add ½ cup of vegetable stock and the lemon juice, then add the mustard and chives. Simmer, uncovered, for one minute.

Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce. Serve immediately.

Adapted from, Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias

Submitted By MARK SATTERLY On 04-03-95

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