Blog

Tempeh Provincial

  • May 15, 2011
  • Beth May
  • Comments Off on Tempeh Provincial

I have not made this but am examining a new idea based on others I have seen.  This sort of feels french and I think that it would have some real savory qualities, especially if allowed to sit a bit and absorb those flavors.

  • 1 lb tempeh, slices into 8 equal 1/2″ thick slabs
  • 2 t salt
  • 1 t thyme
  • 1 t rosemary, crushed
  • 2 cloves garlic
  • 2 T olive oil
  • 2 T butter
  • 1 cup white wine
  • 1 cup water
  • 1 tsp dijon mustard

Combine salt, thyme, garlic and olive oil and rub on tempeh slabs.  Go ahead and do this the day before and put in the fridge for better flavor infusion.

Heat butter in pan and brown tempeh on both sides.  Add wine, water and dijon mixture and allow to simmer to a sauce, about 15 minutes.

Serve with roasted veggies and the grain of your choice.

 

Comments are closed.