Tempeh Scaloppine

• 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.

marinade, tamari, lemon juice, mirin, water, mushrooms, onions, rosemary, garlic, salt, pepper, flour, olive oil, parsley, lemon juice, sweet white wine, vegetable broth

Taken from www.food.com/recipe/tempeh-scaloppine-66328 (may not work)