Golden Mushroom Tempeh Recipes

Steps:

• Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
• Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, 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. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
• Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.

Steps:

• Steam your tempeh for about 20 minutes, then set aside in refrigerator until later. ( I like to completely cool my tempeh after steaming for things like this, I find it makes the tempeh less crumbly).
• When tempeh is cool slice into 1/4 - 1/2 inch pieces.
• Melt butter in large skillet and brown tempeh on both sides.
• Remove tempeh to a plate and add soup to skillet (if useing condensed soup measure after adding any necessary water).
• Heat to a low simmer.
• Now place your tempeh slices back in the pan and let simmer over low heat for about 5 minutes.
• Flip them and let simmer another 3-5 minutes. The soup should thicken up slightly.
• I like to eat this with a salad and some good crusty bread :O).