Recipe - Sauteed Tempeh With Lemon-Mustard Sauce

1 Garlic clove
1 Carrot
1 Onion
4 Celery stalks
2 tablespoon Fresh Italian parsley
1 pn Fresh rosemary
1 pn Fresh sage
6 cup Water
One fourth cup Tamari or soy sauce
4 ounce Tempeh
One fourth cup Unbleached allpurpose flour
2 tablespoon Vegetable oil
2 tablespoon Olive oil
One fourth pound Oyster mushrooms
1 teaspoon Lemon juice
One half teaspoon Whole grain mustard
1 tablespoon Chives, chopped

Place first eight ingredients in a large stock pot. Bring to a boil then
lower the heat and simmer for two hours. Strain the stock and discard teh
waste.

Combine 3One half cups of the stock with the tamari or soy sauce. Bring the
stock to a simmer and steam the tempeh in the stock for 20 minutes. Remove
the tempeh and allow to cool.

Slice the tempeh into thin long strips and dust it in the flour.

Heat the oil in a medium frying pan over medium heat. Add the mushrooms and
tempeh and saute until tempeh is golden and the mushrooms are well cooked,
about 10 to 15 minutes. Remove from the pan.

Keep the pan hot and add One half cup of vegetable stock and the lemon juice,
then add the mustard and chives. Simmer, uncovered, for one minute.

Put the tempeh and mushrooms in a serving dish and cover with the
lemonmustard sauce. Serve immediately.

Serves 2 to 4

Preparation Time: 1 hour Cooking Time: 2 hours

* Source: The Compassionate Cook by Ingrid Newkirk and PETA * Typed for
you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini