Crispy Tempeh with Honey Mustard Sauce

Serves: 2

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In a small bowl, mix mustard powder with just enough water to make a paste and set aside. In a steamer, cook carrots, celery and bell pepper for 5 minutes or so, or until just tender, but still slightly crunchy, then set aside. In a heavy skillet, heat oil over medium-high heat until very hot. Add tempeh and cook 3 to 4 minutes on each side or until crisped and golden brown. Set aside on a plate layered with paper towels. Sprinkle with salt and set aside.

In same hot pan, add wine and stir to scrape up any bits of browned tempeh. Add soup base and mix well. Stir a tablespoon or two of pan liquid into mustard mixture and then add entire mustard mixture to pan. Stir well and continue to cook for 1 to 2 minutes or until slightly reduced. Remove from heat, add honey, salt and pepper to taste and mix well.

Top tempeh with vegetables and drizzle sauce over top.

Recipe by Chef Ken Charney, former PCC staff

Learn more about our recipes. View guidelines »

More about: bell peppers, carrots, tempeh

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