tempeh scallopini

1 hour

marinade:
1/2 cup tamari or soy sauce
2 tablespoons lemon juice
1/4 cup mirin (rice wine)
1/2 cup water

main:
2 16 ounce packages of tempeh
2 cups sliced mushrooms
1 1/2 cups sliced yellow onions
1 teaspoon fresh rosemary, chopped
1 tablespoon minced garlic
salt
pepper
flour
olive oil
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
2 ounces sweet white wine or mirin
6 ounces vegetable broth

slice the tempeh in to about 6 strips. mix together all of the ingredients for the marinade and add the tempeh. refrigerate for 20 minutes or longer. while the tempeh is marinating, slice mushrooms, chop rosemary and mince garlic. set aside. set griddle to medium heat. put about 1/4 cup of flour and salt and pepper to your liking in a shallow dish. take the tempeh out of the marinade and coat it in the flour. place well coated tempeh on lightly oiled griddle. cook for about 2 minutes on each side, for a total of 8 minutes. while tempeh is cooking, heat a large saute pan over medium heat. add garlic, mushrooms, onion and rosemary. saute fro about two minutes. add wine and reduce fro about 5 minutes. add veggie stock and lemon juice and simmer for 5 minutes. to serve, place tempeh on plate (or bed of mashed potatoes!) and pour mushroom and onion with sauce over the top. sprinkle parsley on top and serve immediately.