Tempeh Scaloppine (Vegan)

Today I wanna go serious and give you a "tempeh" meal recipe..Those who are vegan for sure know what "tempeh" is; and for those who are willing to know I would say it's a burger form of fermented soy beans for individuals who prefer not to eat animals nor their products...



Tempeh Scaloppine

Ingredients:
1 pack basic tempeh
1/2 cup unbleached flour
6 tablespoons extra virgin olive oil
1 and half cups of the tempeh liquid
1 glass red wine
100 grams shiitake mushrooms
1 clove garlic, mince
1 teaspoon fresh basil, chop
1 teaspoon fresh oregano, chop
1 teaspoon fresh thyme, chop
2 tablespoons of lemon juice
2 tablespoons fresh cilantro, chop for garnish


Preparation:
1. Boil the tempeh in vegetable stock for 20 mins. Reserve liquid.
2. Cut tempeh in half widthwise on a diagonal. Slice each half on the diagonal into 6-8 thin slices.
3. Dredge each slice in flour. Shake off the excess flour.
4. In a medium skillet, heat oil over medium-high heat and fry tempeh until golden on both sides.
5. Add to the tempeh, reserved liquid from the tempeh and add wine and cover until boiled.
6. Add sliced mushrooms and garlic, reduce heat to low and cook covered until mushrooms release juices and become tender.
7. Add herbs, simmer until liquid thickens.
8. Remove from heat and stir in lemon juice to taste.
9. Garnish with cilantro.
10. Serve with noodles or sautéed greens..

Tempeh before boiled