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Tempeh En Croute

A home-style Tempeh En Croute made with Celery Seed, Unbleached White Flour, and Sun Dried Tomatoes Minced. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 tsp
• 6 tbsp
• 3 tbsp

Method (preview)

1. 1

   1 Tbsp fresh rosemary, minced 1/2 cup dry sherry salt and freshly cracked pepper to season 1/2 lb oblong (or rectangular) loaf of wholemeal bread, unsliced

2. 2

   Heat oven to 450 degrees, F. Cut bread into four equal slices.

3. 3

   Cut (or pinch) out a well in the center of each slice.

4. 4

   Press the bread down on the sides and bottom to make an open-topped case with sides 1/2 - 1/4 inch thick.

5. 5

   Place the crou^tes on a baking sheet and toast lightly, for 5-10 minutes.

6. 6

   Either fill and serve immediately or set aside and reheat at 350 degrees F for several minutes before serving.

7. 7

   Add the tempeh, whole, right from the freezer, to the stock.

8. 8

   Reduce heat and simmer, turning occasionally, for 15 minutes.

9. 9

   Remove from heat and set aside, covered.

10. 10

    While the tempeh is simmering, slice the onion into thin rings.

11. 11

    To soften, put the sun dried tomatoes in a small bowl and pour over them enough boiling water to cover.

12. 12

    Mince the rosemary and using a knife, coarsely puree the roasted garlic.

13. 13

    While the onions are cooking, wash and trim the mushrooms. Cut large buttons in halves or quarters and portobellos into 1/2 inch thick strips.

14. 14

    Put a large non-stick skillet on medium heat.

15. 15

    Toast the flour in the skillet, stirring constantly, until it begins to smell toasted and turns the slightest shade darker.

16. 16

    Pour the flour into a small bowl to cool.

17. 17

    Warm 2 1/2 of the 3 cups of vegetable stock in a 3 quart saucepan over medium heat until it begins to steam.

18. 18

    Mix the toasted flour with the remaining 1/2 cup of stock and whisk it into the stock in the saucepan.

19. 19

    Cook over medium-low heat, stirring constantly, until the sauce begins to thicken.

20. 20

    Reduce heat to very low and add the rosemary, garlic, tomatoes, and onions.

21. 21

    Continue to cook the sauce while making the remaining preparations.

22. 22

    Heat the large non-stick skillet over medium-high heat.

23. 23

    Put the mushrooms in the pan and cover.

24. 24

    Let them cook, undisturbed, until steam makes the lid dance (if its a light- weight lid), about 8 minutes.

25. 25

    The mushrooms will release a lot of moisture.

26. 26

    Add celery seed and 1/4 cup sherry, reduce heat to medium and cook, stirring frequently, until the liquid evaporates.

27. 27

    Deglaze the pan with a bit of the tempeh cooking liquid.

28. 28

    Remove the tempeh from its cooking liquid and cut it into 1/2 inch dice.

29. 29

    Season the brown sauce with salt and pepper (at least 1/2 tsp of pepper).

30. 30

    Pour the mushrooms into the sauce, stir in the diced tempeh and finish the sauce with the remaining 1/4 cup sherry.

31. 31

    Place a warm crou^te in the center of each serving plate and fill with 1/4 of the Tempeh aux Champignons. Serve immediately.

32. 32

    You could prepare the sauce and let it rest, covered, over very low heat, and warm the oven for the crou^tes, while the soup is served.

33. 33

    After the soup, briefly toast the crou^tes, and serve.

34. 34

    Braise/deglazed Onions: Heat a non-stick skillet over medium flame.

35. 35

    Separate thinly sliced onion rings and put them in the pan.

36. 36

    Let the onions cook, undisturbed, until they just begin to brown and stick.

37. 37

    Add 1 Tbsp water or vegetable stock to the pan and stir to dissolve browned bits.

38. 38

    Continue to cook until onions again brown and stick.

39. 39

    Deglaze with another Tbsp of water or stock.

40. 40

    Repeat this procedure until the onions are richly browned.

41. 41

    This will take 15 or 20 minutes.