Tempeh with Forty Cloves of Garlic
A flavorful and aromatic dish featuring tempeh cooked with a generous amount of garlic and mixed exotic mushrooms in a savory sauce.
Ingredients
| 4 | tablespoons olive oil |
|---|---|
| 3⁄4 | lb tempeh, sliced into bite-size pieces |
| 1⁄4 | cup dry white wine |
| 2 | tablespoons naturally brewed soy sauce |
| 2 | leeks, white and tender green parts, julienned |
| 1 | lb mixed exotic mushrooms, sliced (such as cremini, portobello, Shiitake, and oyster) |
| 1 | tablespoon unbleached all-purpose flour |
| 5 1⁄2 | cups homemade vegetable stock |
| 40 | cloves very fresh garlic, peeled |
| 2 | sprigs fresh thyme |
| 1 | sprig sprig parsley |
| 1⁄4 | cup celery leaves |
| sea salt | |
| fresh ground black pepper | |
| chopped fresh parsley (to garnish) |
Instructions
| 1. | Heat 4 tablespoons of olive oil in a wide, heavy saute pan over medium heat. |
|---|---|
| 2. | Sear the tempeh slices until golden brown on all sides, approximately 8 to 10 minutes. |
| 3. | Pour in the white wine and naturally brewed soy sauce, increase the heat, and bring it to a boil. |
| 4. | Let the liquid reduce to half its original volume. |
| 5. | Transfer the contents to a bowl and set aside. |
| 6. | In the same pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. |
| 7. | Saute the julienned leeks and sliced mixed exotic mushrooms until lightly caramelized. |
| 8. | Stir in the all-purpose flour and cook until fragrant, about 2 to 3 minutes. |
| 9. | Add the homemade vegetable stock and the forty cloves of peeled garlic. |
| 10. | Create a bouquet garni with fresh thyme, parsley, and celery leaves tied together with kitchen twine or wrapped in cheesecloth. |
| 11. | Introduce the bouquet garni to the pan and bring the mixture to a boil. |
| 12. | Deglaze the pan by scraping up any browned bits with a wooden spoon. |
| 13. | Lower the heat and return the tempeh with its juices to the pan. |
| 14. | Cover and gently simmer for 30 minutes. |
| 15. | Uncover and cook for an additional 5 minutes until the sauce thickens. |
| 16. | Remove the bouquet garni, season with salt and pepper, garnish with fresh parsley, and serve hot. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 401.8 kcal |
| Protein | 22.9 g |
| Fat | 23.4 g |
| Carbohydrates | 29.6 g |
| Fiber | 2.8 g |
| Sugar | 4.3 g |
Published on Jul 18, 2024 by Luminița