Tempeh and Wild Mushroom Fricassee recipe♥

Publié le par Isabella-Vegan-♥




From “Cooking Light Way to Cook Vegetarian’’



Cooking spray

12 ounces tempeh, cut into 1/2-inch cubes

1/4 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

1/3 cup celery leaves

2 thyme sprigs

1 parsley sprig

1/2 cup thinly sliced garlic (about 20 cloves)

1 (14 1/2-ounce) can organic vegetable broth

1 tablespoon fresh lemon juice

1/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

1 tablespoon grated lemon rind



1. 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.


2. 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.


3. 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.



Yield: 6 servings (serving size: 1 cup).



Nutrition information per serving (serving size: 1 cup):


calories: 317; fat: 10.4 grams (saturated 2 grams, monounsatured 2.6 grams, polyunsaturated 3.6 grams); protein: 23.7 grams; carbohydrate: 37.8 grams; fiber: 8.6 grams; cholesterol: 0 milligrams; iron: 6.2 milligrams; sodium: 898 milligrams; calcium: 206 milligrams.


from : http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=health#0


Publié dans RECIPES ♥

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