Randy Mayor; Melanie J. Clarke
6 servings (serving size: 1 cup)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

TrishED's Review

March 30, 2013
I made this for my vegetarian fiancé and I wasn't sure how it was going to turn out - but it was great! We both loved the flavor of the tempeh and the mushrooms really add a lot. I would definitely recommend this dish and I am going to make it again sometime, for sure!

MissMoggin's Review

December 26, 2012

preciousthings's Review

April 15, 2011

rstarrlemaitre's Review

January 08, 2011
Wonderfully earthy and hearty. I highly recommend adding the lemon rind garnish, since the lemon flavor it imparted was spectacular. My fiance did think that it was too thick (even though it was supposed to be!) so I watered down his serving with more vegetable broth, and then he gobbled it up.