Vegetarian

Tempeh Scallopini is for Dinner.

Tempeh Scallopini takes 15 minutes to prepare.

Tempeh Scallopini takes 30 minutes to cook.

Tempeh Scallopini makes 4 servings.

The ingredients for Tempeh Scallopini are:

8 oz Tempeh
3 Tbsp olive oil
8 oz mushrooms, sliced
1/2 C chopped onions
2 cloves garlic, minced
1/2 C dry sherry or white wine
1/2 C vegetable or mushroom broth
1/2 C flour
1 tsp oregano
1 tsp black pepper
1/2 tsp sage
1/2 tsp salt

Here is how you make Tempeh Scallopini:

Mix flour, salt, pepper, and herbs. Spread on plate and set aside.In skillet or frying pan, heat 1 T olive oil and saute mushrooms over med heat. Add garlic and onions, cook for a few minutes, and add sherry or wine and broth to pan and allow to simmer.Cut tempeh in half width-wise, then slice both pieces so they are half as thick, to end up with 4 thin pieces. Dip each piece in the sherry/wine and dredge in the seasoned flour. Heat remaining olive oil in another skillet/frying pan and brown tempeh on both sides.Stir remaining seasoned flour into mushroom mixture and cook until thickened.Serve tempeh with mushroom mixture poured on top.Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TRACI_CAKES.

The nutritional information for Tempeh Scallopini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 330.9

• Total Fat: 16.7 g
• Cholesterol: 0.0 mg
• Sodium: 420.1 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 1.7 g
• Protein: 14.7 g

The dietary needs meet for Tempeh Scallopini is Vegan