Ingredients
- Cooking spray
- 12 ounces tempeh, cut into 1/2-inch cubes
- ¼ cup dry white wine
- 2 tablespoons less-sodium soy sauce
- 4 cups thinly sliced leeks (about 4 large)
- 2 cups sliced button mushrooms
- 2 cups sliced cremini mushrooms
- 2 cups diced shiitake mushroom caps (about 4 ounces)
- 2 (4-inch) portobello mushroom caps, gills removed, chopped
- 1 tablespoon all-purpose flour
- ⅓ cup celery leaves
- 2 thyme sprigs
- 1 parsley sprig
- ½ cup thinly sliced garlic (about 20 cloves)
- 1 (14 1/2-ounce) can organic vegetable broth
- 1 tablespoon fresh lemon juice
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon rind (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
200 calories; 6 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 14 grams protein; 690 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings (serving size: 1 cup).
Preparation
- 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.
40 minutes
Dining and Cooking