Tempeh Scaloppini

Serves 4

Adapted from Jon Pell, Executive Chef and Owner of the Sunflower Restaurant in Boulder, Colorado.



16 ounces tempeh (2 blocks, poached in a tamari broth, cooled and sliced)

2 cups quartered mushrooms

½ cups thinly slices yellow onions

1 teaspoon fresh, minced rosemary

1 tablespoon fresh mince garlic

Sea salt and freshly ground black pepper, to taste

¼ cup olive oil

1 tablespoon fresh minced parsley

2 teaspoons freshly squeezed lemon juice

3 ounces natural red wine (we recommend Cannonou or Monica from Cardedu by Sergio Loi)

6 ounces fresh vegetable stock




  1. Dust the tempeh slices with flour, salt and pepper and brown both sides in a medium hot pan with olive oil, creating a roux.
  2. Add the mushrooms, onions, garlic, rosemary and sauté for another minute or two.
  3. Deglaze the pan with wine and reduce by one half
  4. Add the vegetable stock and lemon juice and simmer until the sauce thickens, about 2 minutes
  5. Toss with the parsley and serve immediately with your favorite organic grain, mashed potatoes and steamed vegetables