Sauteed Tempeh With Lemon-Mustard Sauce

This dish transforms humble tempeh into a savory, protein-rich centerpiece with a vibrant twist. The tempeh is first steamed in a homemade vegetable stock infused with rosemary, sage, and parsley to tenderize it and absorb deep herbal flavors. After being dusted in flour and pan-seared until golden, it's paired with meaty oyster mushrooms. The star of the show is the quick lemon-mustard sauce, which adds a sharp, tangy contrast to the rich, fried elements. Perfect for a hearty vegan dinner, this recipe offers a satisfying texture and complex flavor profile that feels both comforting and sophisticated.

Cooking Method: Boiling, Frying, Steaming, Stewing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 2

Calories: 745

Dietary: Vegan, Vegetarian

Description

This dish transforms humble tempeh into a savory, protein-rich centerpiece with a vibrant twist. The tempeh is first steamed in a homemade vegetable stock infused with rosemary, sage, and parsley to tenderize it and absorb deep herbal flavors. After being dusted in flour and pan-seared until golden, it's paired with meaty oyster mushrooms. The star of the show is the quick lemon-mustard sauce, which adds a sharp, tangy contrast to the rich, fried elements. Perfect for a hearty vegan dinner, this recipe offers a satisfying texture and complex flavor profile that feels both comforting and sophisticated.

Directions

1
Place garlic, carrot, onion, celery, parsley, rosemary, sage, and water in a large stockpot.
2
Bring to a boil, then lower the heat and simmer for 2 hours.
3
Strain the stock and discard the solids; measure out 3 1/2 cups of the liquid.
4
Combine the 3 1/2 cups of stock with the tamari or soy sauce in a medium saucepan.
5
Bring the mixture to a simmer and steam the tempeh in the liquid for 20 minutes.
6
Remove the tempeh from the stock and allow it to cool slightly.
7
Slice the cooled tempeh into thin, long strips.
8
Dust the tempeh strips lightly in the flour, shaking off any excess.
9
Heat vegetable oil and olive oil in a medium frying pan over medium heat.
10
Add the oyster mushrooms and floured tempeh strips to the pan.
11
Saute until the tempeh is golden brown and the mushrooms are well cooked, about 10 to 15 minutes.
12
Remove the tempeh and mushrooms from the pan and keep warm.
13
Keep the pan on medium heat and add 1/2 cup of the reserved vegetable stock.
14
Stir in the lemon juice, whole grain mustard, and chopped chives.
15
Simmer the sauce, uncovered, for 1 minute to combine flavors.
16
Place the tempeh and mushrooms in a serving dish and pour the lemon-mustard sauce over the top.
17
Serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 745kcal

% Daily Value *
Total Fat 43.5gg67%
Saturated Fat 6.9gg35%
Cholesterol 7mgmg3%
Sodium 1969mgmg83%
Total Carbohydrate 85.6gg29%
Dietary Fiber 34.2gg137%
Sugars 8.9gg
Protein 20.7gg42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sauteed-tempeh-with-lemon-mustard-sauce/