Ingredients
- 8 oz linguine
- 1 lb tempeh
- 4 sprays cooking spray
- ½ cup white wine
- ¼ cup soy sauce
- 2 leeks
- 4 cups white mushrooms, pre-sliced
- 4 portobello mushrooms
- 2 tbsp fresh thyme
- ¼ cup fresh parsley
- 1 tbsp flour
- ¼ cup minced garlic
- 2 cups vegetable broth
- 1 lemon
Directions
-
Step 1
Cook linguine according to package instructions. Drain.
In this recipe- 8 oz linguine
-
Step 2
Slice tempeh into 1/2-inch cubes. Spray a heavy pot or Dutch oven with cooking spray and place over medium-high heat. Add tempeh and cook 8 minutes, flipping occasionally, until golden brown. Add white wine and soy sauce; cook 30 seconds, until liquid almost evaporates. Remove tempeh from pan.
In this recipe- 1 lb tempeh
- 4 sprays cooking spray
- ½ cup white wine
- ¼ cup soy sauce
-
Step 3
While tempeh cooks, trim and thinly slice leeks. Slice white mushrooms. Remove stem and gills from portobello and dice. Mince thyme and parsley leaves.
In this recipe- 1 lb tempeh
- 2 leeks
- 4 cups white mushrooms, pre-sliced
- 4 portobello mushrooms
- 2 tbsp fresh thyme
- ¼ cup fresh parsley
-
Step 4
When tempeh is done, add leek, portobello and white mushrooms to the empty pan and cook 5 minutes. Stir in flour and cook 1 minute, stirring frequently. Add thyme, parsley, garlic and broth. Bring to a boil, then add tempeh and stir well. Cover, reduce heat and simmer 15 minutes.
In this recipe- 1 lb tempeh
- 2 leeks
- 4 cups white mushrooms, pre-sliced
- 4 portobello mushrooms
- 2 tbsp fresh thyme
- ¼ cup fresh parsley
- 1 tbsp flour
- ¼ cup minced garlic
- 2 cups vegetable broth
-
Step 5
Juice lemon. Uncover pan and cook 3 minutes more, or until sauce is thickened. Stir in 2 tbsp lemon juice, salt and pepper.
In this recipe- 1 lemon
-
Step 6
To enjoy, spoon mushroom mixture over linguine and sprinkle with extra parsley if desired.
In this recipe- 8 oz linguine
- ¼ cup fresh parsley
Check out this demo on how to prep your mushrooms.
