Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 226.87 Kcal (950 kJ) | ||
| Calories from fat | 60.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 10% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 335.71mg | 14% | |
| Potassium | 923.7mg | 20% | |
| Total Carbs | 26.58g | 9% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 17.74g | 35% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 116.5mg | 647% | |
| Calcium | 184.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 80.46 Kcal (337 kJ) | ||
| Calories from fat | 21.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 10% | |
|---|---|---|---|
| Cholesterol | 1.95mg | 2% | |
| Sodium | 119.06mg | 14% | |
| Potassium | 327.6mg | 20% | |
| Total Carbs | 9.43g | 9% | |
| Sugars | 1.58g | 18% | |
| Dietary Fiber | 0.91g | 10% | |
| Protein | 6.29g | 35% | |
| Vitamin C | 5.1mg | 24% | |
| Iron | 41.3mg | 647% | |
| Calcium | 65.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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