Cooking spray
\n12 oz. tempeh, cut into 1\/2-inch cubes
\n1\/4 C. dry white wine
\n2 T. low-sodium soy sauce
\n4 C. thinly sliced leek (about 4 large)
\n2 C. sliced button mushrooms
\n2 C. sliced cremini mushrooms
\n2 C. diced shiitake mushroom caps (about 4 oz.)
\n2 (4-inch) portobello mushroom caps, gills removed, chopped
\n1 T. all-purpose flour
\n1\/3 C. celery leaves
\n2 thyme sprigs
\n1 parsley sprig
\n1\/2 C. thinly sliced garlic (about 20 cloves)
\n1 (14 1\/2-oz.) can vegetable broth
\n1 T. fresh lemon juice
\n1\/4 tsp. fine sea salt
\n1\/4 tsp. freshly ground black pepper
\n2 T. chopped fresh parsley
\n1 T. grated lemon rind (optional)<\/p>\n
Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; saut\u00e9 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan. Add leek and mushrooms to pan; saut\u00e9 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie the 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 tsp. lemon rind, if desired.<\/p>\n
Yield: 6 servings
\nServing size: 1 C.<\/p>\n
Calories: 317
\nFat: 10.4g
\nFiber: 8.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
Cooking spray 12 oz. tempeh, cut into 1\/2-inch cubes 1\/4 C. dry white wine 2 T. low-sodium soy sauce 4 C. thinly sliced leek (about 4 large) 2 C. sliced button mushrooms 2 C. sliced cremini mushrooms 2 C. diced shiitake mushroom caps (about 4 oz.) 2 (4-inch) portobello mushroom caps, gills removed, chopped 1 T. all-purpose flour 1\/3 C. celery leaves 2 thyme sprigs 1 parsley sprig 1\/2 C. thinly sliced garlic (about 20 cloves) 1 (14 1\/2-oz.) can…<\/p>\n