Lemon Dijon Tempeh
Lemon Dijon Tempeh
We're sharing chef Dianne Wenz's recipe in honor of the Paris Olympics and all the plant-based foods they were serving the athletes!
Ingredients
- 1 (8 oz) package Tootie's Tempeh
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp olive oil
- 10 oz mushrooms, sliced
- 1/2 cup vegetable stock
- 1 Tbsp lemon juice
- 2 Tbsp non-dairy milk (non sweetend)
- 2 tsp Dijon mustard
- 1-2 cloves garlic, minced
- 1 Tbsp chives chopped
Instructions
- Slice the tempeh in half so you have two square-ish pieces. Then carefully slice each of those squares in half through the thinnest side.
- Heat the pan over medium high heat and add 1 teaspoon of oil along with the tempeh slices. Sprinkle the slices with about 1/4 teaspoon each of salt and pepper.
- When the tempeh begins to brown, after about 5 minutes, flip the slices and sprinkle the other side with another 1/4 teaspoon each of salt and pepper. The tempeh will be ready when it's golden brown and a little crispy on both sides. If it sticks to the pan, use vegetable stock to deglaze the pan.
- While the tempeh is cooking, heat the remaining oil in another pan over medium high heat and add the mushrooms. Cook for about 10 minutes, stirring occasionally, until the mushrooms are nicey seared and fragrant.
- Whisk together the vegetable stock, lemon juice, non-dairy milk, and minced garlic, and pour the mixture into the pan with the mushrooms. Reduce the heat to medium, and let simmer for about 5 minutes. The liquid will thicken slightly and reduce.
- To serve, place two tempeh slices on a plate, and spoon half of the mushroom mixture over it. Sprinkle with chives. Repeat with the rest of the tempeh and mushrooms. Serve hot.