Tempeh Scaloppine Recipe

Name: Tempeh Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1/2 cup tamari; 2 tablespoons lemon juice; 1/4 cup mirin; 1/2 cup water; Main; 2 (16 ounce) packages tempeh (makes about 4 slices); 2 cups sliced mushrooms (whatever type you prefer); 1 1/2 cups sliced yellow onions; 1 teaspoon rosemary; 1 tablespoon minced garlic; salt; pepper; flour; 1/4 cup olive oil; 1 tablespoon parsley; 2 teaspoons lemon juice; 3 ounces sweet white wine; 6 ounces vegetable broth

Servings: persons

Marinade
1/2 cup tamari
2 tablespoons lemon juice
1/4 cup mirin
1/2 cup water
Main
2 (16 ounce) packages tempeh (makes about 4 slices)
2 cups sliced mushrooms (whatever type you prefer)
1 1/2 cups sliced yellow onions
1 teaspoon rosemary
1 tablespoon minced garlic
salt
pepper
flour
1/4 cup olive oil
1 tablespoon parsley
2 teaspoons lemon juice
3 ounces sweet white wine
6 ounces vegetable broth

1
First, poach the tempeh slices in the marinade for about 20 minutes and then plop them into a flour-salt-pepper mix and brown each side in the olive oil to make a sort of roux.
2
Now, add the mushrooms, onions, garlic, and rosemary to saute for about two minutes.
3
Add wine and reduce by one half.
4
Add veggie stock and lemon juice, simmer until the sauce thickens.
5
Sprinkle with parsley and voila.
6
This is very nice with horseradish mashed potatoes.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Marinade, 1/2 cup tamari, 2 tablespoons lemon juice, 1/4 cup mirin, and more.

Yes, Tempeh Scaloppine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Scaloppine

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