- 1 tablespoon olive oil
- 16 garlic cloves, crushed
- Cooking Spray
- 12 ounces organic Temph cut into ¼ inch cubes
- ¼ cup dry white wine
- 2 cups thinly sliced leek (about 2 medium)
- 1 pound Mixed gourmet mushrooms, (such as cremini,
shiatake, or oyster), thinly sliced - 3 cups organic vegetable broth (such as Swanson
certified Organic), divided - 1 tablespoon all-purpose flour
- 2 teaspoons chopped fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
1> Combine oil and garlic in a large Dutch oven over low heat. Cook 10 minutes or utnil garlic is golden and fragrant, stirring often. Lightly coat Dutch oven and garlic mixture with cooking spray. Increase heat to medium-high, add tempeh, and saute 8 minutes or until brown. Stir in wine; cook until liquid is almost evaporated (about 30 seconds). Transfer tempeh mixture to a bowl.
2> Return pan to medium-high heat. Recoat pan with cooking spray. Add leek mushrooms; saute until vegetables begin to brown and liquid is almost tevaporated (about 30 seconds). Transfer temph mixture to a bowl.
3> Return pan to medium high heat. Recoat pan with cooking spray. Add leek mushroom, saute until vegetables begin to brown and liquid is almost evaporated (about 10 minutes). Add 1-cup broth; cook 1 minute, scraping pan to loosen browned bits. Combine remaining 2 cups broth and flour in a small bowl, stirring well with a whisk. Add broth mixture to pan. Reduce heat and stir in tempeh mixture. Cover, simmer 30 minutes. Stir in thyme, salt, and pepper. Remove from heat; stir in parsley.
Yield 4 servings: (serving size 1 ½ cups)
Calories 297 (32 % from fat); Fat 10.4 g (sat 1.9 g, mono 4.4g poly 2.9g); protein 22.3 g Carb 31.1g Fiber 8.9g Chol 0mg Iron 4.6mg Sodium 751 mg Calc 85mg.
