Tempeh Scallopini
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 330.9
- Total Fat: 16.7 g
- Cholesterol: 0.0 mg
- Sodium: 420.1 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 1.7 g
- Protein: 14.7 g
View full nutritional breakdown of Tempeh Scallopini calories by ingredient
Introduction
I used to get wonderful tempeh scallopini in Denver. This isn't quite it, but it's the best substitute so far. The restaurant served it on mashed potatoes with a side of cooked greens. I used to get wonderful tempeh scallopini in Denver. This isn't quite it, but it's the best substitute so far. The restaurant served it on mashed potatoes with a side of cooked greens.Number of Servings: 4
Ingredients
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8 oz Tempeh
3 Tbsp olive oil
8 oz mushrooms, sliced
1/2 C chopped onions
2 cloves garlic, minced
1/2 C dry sherry or white wine
1/2 C vegetable or mushroom broth
1/2 C flour
1 tsp oregano
1 tsp black pepper
1/2 tsp sage
1/2 tsp salt
Directions
Mix flour, salt, pepper, and herbs. Spread on plate and set aside.
In skillet or frying pan, heat 1 T olive oil and saute mushrooms over med heat. Add garlic and onions, cook for a few minutes, and add sherry or wine and broth to pan and allow to simmer.
Cut tempeh in half width-wise, then slice both pieces so they are half as thick, to end up with 4 thin pieces. Dip each piece in the sherry/wine and dredge in the seasoned flour. Heat remaining olive oil in another skillet/frying pan and brown tempeh on both sides.
Stir remaining seasoned flour into mushroom mixture and cook until thickened.
Serve tempeh with mushroom mixture poured on top.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TRACI_CAKES.
In skillet or frying pan, heat 1 T olive oil and saute mushrooms over med heat. Add garlic and onions, cook for a few minutes, and add sherry or wine and broth to pan and allow to simmer.
Cut tempeh in half width-wise, then slice both pieces so they are half as thick, to end up with 4 thin pieces. Dip each piece in the sherry/wine and dredge in the seasoned flour. Heat remaining olive oil in another skillet/frying pan and brown tempeh on both sides.
Stir remaining seasoned flour into mushroom mixture and cook until thickened.
Serve tempeh with mushroom mixture poured on top.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TRACI_CAKES.
Member Ratings For This Recipe
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