Sauteed Tempeh with Lemon-Mustard Sauce
| Yield: | 2 Servings |
| Categories: | Main Dishes, Vegetarian |
| 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 | Unbleached all-purpose 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 |
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