Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fricassee often refers to a thick and chunky meat-based stew. Tempeh stands in for the meat in this recipe.

Recipe by Cooking Light December 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; saute 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.

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  • Add leek and mushrooms to pan; saute 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie the celery leaves, thyme sprigs, and parsley sprig together securely with string. Add herbs, garlic, and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat, and simmer 15 minutes.

  • Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt, and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.

Nutrition Facts

317 calories; calories from fat 30%; fat 10.4g; saturated fat 2g; mono fat 2.6g; poly fat 3.6g; protein 23.7g; carbohydrates 37.8g; fiber 8.6g; iron 6.2mg; sodium 898mg; calcium 206mg.
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