Tempeh Scallopini with Madeira Peppercorn Sauce
- 8 Tbsp. San-J wheat-free tamari
- 8 slices fresh ginger
- 2 1-inch pieces kombu (sea vegetable found in most health-food stores)
- 1/4 tsp. sea salt
- 2 garlic cloves , sliced
- 6 cups water
- 2 8-ounces packages of tempeh
- 1 cup spelt flour
- Salt and pepper to taste
- 4 Tbsp. canola oil
- 1 Tbsp. finely chopped shallots
- 2 Tbsp. olive oil
- 1 cup Madeira wine
- 1 sprig thyme
- 2 bay leaves
- 3 cups beef-flavored broth
- 1 tsp. crushed black peppercorns
- 1 Tbsp. arrowroot or cornstarch
- 1/4 cup cold water
- 2 Tbsp. Earth Balance
Cut each piece of tempeh diagonally into 12 thin slices, add to the pot and simmer for at least 1 hour. Remove and cool on a dry surface.
Combine the flour, salt and pepper, and dredge the tempeh, coating completely.
Heat the canola oil in a large pan. Brown the tempeh on both sides, remove from the pan and set aside. In the same pan, lower the heat and sauté the shallots in the olive oil for 3 minutes.
Add the wine, thyme and bay leaves. Cook until reduced by half. Add the broth and the peppercorns and cook for 20 minutes.
Mix the arrowroot or cornstarch with the water and add to the pan. Let thicken, and then add the Earth Balance. Season with salt and pepper and serve.