Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 400 grams of organic tempeh into eight equal pieces, approximately 1/4 inch thick.

2. 2

   In a large pot, combine 4 cups of vegetable broth, 0.5 cup of dry white wine, the juice of 1 whole lemon, 3 smashed garlic cloves, 3 sprigs of fresh rosemary, 4 fresh sage leaves, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then bring the mixture to a gentle simmer over medium heat.

3. 3

   Carefully add the 8 slices of tempeh into the simmering liquid, ensuring they are mostly submerged, and poach for 10-12 minutes until the tempeh is tender and has absorbed the aromatic flavors.

4. 4

   Using a slotted spoon, carefully remove the poached tempeh from the pot and set it aside on a warm platter.

5. 5

   Increase the heat to medium-high and reduce the poaching liquid by about one-third, for approximately 5-7 minutes, creating a flavorful, concentrated sauce.

6. 6

   Zest the remaining 1 whole lemon and chop 0.25 cup of fresh parsley, then stir these into the reduced sauce along with 2 tablespoons of extra virgin olive oil.

7. 7

   Spoon the hot lemon-rosemary sauce generously over the poached tempeh scaloppine and serve immediately.