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Sauteed Tempeh with Lemon-Mustard Sauce
Yield: 2 servings

1 garlic clove
1 carrot
1 onion
4 celery stalks
2 tb fresh Italian parsley
1 pn fresh rosemary
1 pn fresh sage
6 c water
1/4 c tamari or soy sauce
4 oz tempeh
1/4 c flour
2 tb vegetable oil
2 tb olive oil
1/4 lb oyster mushrooms
1 ts lemon juice
1/2 ts whole grain mustard
1 tb chives, chopped

Place first eight ingredients in a large stock pot. Bring to a
boil then lower the heat and simmer for two hours. Strain the
stock and discard the waste.

Combine 3-1/2 cups of the stock with the tamari or soy sauce.
Bring the stock to a simmer and 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 1/2 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.

Serves 2 to 4


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