Home | Veggie Table - Show #24

Veggie Table - Show #24

Tempeh Scaloppine with Sorrel Cream

• ½ cup (124 mL) -- Shallots
• 2 tbsp (25 mL) -- Olive oil
• ½ cup (125 mL) -- White wine or vermouth
• ½ cup (125 mL) -- Vegetable broth
• 2 tbsp (25 mL) -- Fresh sorrel, minced
• 1 - 8oz package (200 g) -- Tempeh
• ½ cup (125 mL) -- Whole wheat pastry flour
• 1 tbsp (15 mL) -- Canola or olive oil
• 2 tbsp (25 mL) -- Heavy cream or ¼ cup of kefir
• 1 tsp (5 mL) -- Nutmeg, grated
• To taste... -- Chopped chives
• To taste... -- Salt and fresh pepper

Sauté the shallots in olive oil in a non-reactive pan until softened but not brown. Deglaze the pan and vegetable broth. Cook down to ¼ cup of liquid. Add the sorrel and stir until it wilts. Set aside. Cut the tempeh into thick slices. Dust with flour. Sauté the tempeh in canola oil until golden brown. Transfer to a heated plate and keep warm in a 200 degree oven. (Don't worry if the tempeh crumbles.) Stir the cream into the sorrel sauce. Finish the sauce with nutmeg, lemon juice, chives, salt and pepper to taste. Spoon the sauce over the tempeh.