Tempeh Marsala by Fallingup99



Prep Time:

Cook Time: 1 hour

Yields: 2 servings

Description
Authored By: Polly Pitchford, Full Spectrum Health™

Ingredients

 * 1 x 8-ounce-package tempeh, thawed if frozen
 * 2 cloves garlic, peeled and sliced
 * 1¾ cup water
 * ¼ cup tamari
 * 2-3 nickel size slices of ginger root
 * 3tbsp olive oil, divided
 * 2 cloves garlic, minced
 * 3 shallots, minced
 * 1 ounce dry marsala wine
 * 1 cup plain soy milk
 * 1 tablespoon arrowroot
 * 1 teaspoon salt
 * 1 cup button mushrooms, sliced
 * 1 tablespoon olive oil
 * squeeze of lemon
 * 1 tablespoon minced parsley

Directions

 * 1) Cut the tempeh into ½" cubes.
 * 2) Place in a saucepan along with the water, tamari, garlic and ginger slices.
 * 3) Bring to a boil, reduce heat and simmer 10 minutes.
 * 4) Drain.
 * 5) Heat oil in a saute pan over medium heat.
 * 6) Add tempeh and fry until golden brown.
 * 7) Remove from pan and keep warm.
 * 8) In the same saute pan, heat oil over medium heat and add garlic and shallots, stirring continuously until the shallots are soft, about 3 minutes.
 * 9) Add the mushrooms and salt and saute until mushrooms are soft, about 4 minutes more.
 * 10) Add marsala and the remaining tablespoon oil.
 * 11) Meanwhile, dissolve arrowroot in soy milk.
 * 12) Slowly add the soy milk to the marsala mixture, stirring constantly, and cook over low heat until thickened.
 * 13) Place tempeh cubes onto plates and spoon sauce over tempeh.