Tempeh Marsala by Fallingup99

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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 ==
# Cut the tempeh into ½" cubes.
# Place in a saucepan along with the water, tamari, garlic and ginger slices.
# Bring to a boil, reduce heat and simmer 10 minutes.
# Drain.
# Heat oil in a saute pan over medium heat.
# Add tempeh and fry until golden brown.
# Remove from pan and keep warm.
# 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.
# Add the mushrooms and salt and saute until mushrooms are soft, about 4 minutes more.
# Add marsala and the remaining tablespoon oil.
# Meanwhile, dissolve arrowroot in soy milk.
# Slowly add the soy milk to the marsala mixture, stirring constantly, and cook over low heat until thickened.
# Place tempeh cubes onto plates and spoon sauce over tempeh.
Category:Main Dish Recipes
Category:Vegan Recipes