Tempeh Scaloppine

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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.)

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Steps

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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.

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Now , add the mushrooms , onions , garlic , and rosemary to saute for about two minutes.

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Add wine and reduce by one half.

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Add veggie stock and lemon juice , simmer until the sauce thickens.

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Sprinkle with parsley and voila.

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This is very nice with horseradish mashed potatoes.

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Ingredients

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tamari, lemon juice, mirin, water, tempeh, sliced mushrooms, yellow onions, rosemary, garlic, salt, pepper, flour, olive oil, parsley, sweet white wine, vegetable broth