Ingredients
1 8oz. Package Lightlife Tempeh
4 tablespoons canola oil
1 tablespoon chopped garlic
2 tablespoons chopped shallots
2 tablespoons finely diced onions
1 1/2 cup sliced mushrooms
1/3 cup port or red wine
1 cup Arrowhead Mills Vegetable Broth
1 teaspoon stoneground mustard
1/2 teaspoon Robbie's Worcestershire
1/4 teaspoon Frontier Black Pepper
1/2 tablespoon arrow root
1/8 cup water

Slice tempeh into 2 by 3-inch squares. Heat canola oil in large skillet. After heating skillet, add tempeh and brown on medium high (approximately 2 to 3 minutes per side).

After flipping tempeh, wait one minute and add:
1. garlic, shallots and onions (stirring approximately 2 minutes)

2. mushrooms (approximately 1 minute)

3. port and vegetable broth (approximately 1 minute)

4. mustard, Worcestershire, black pepper (reduce for 5 minutes)

5. dissolve arrow root in 1/8 cup cold water and add to dish

6. let this reduce (approximately 3 to 5 minutes) If necessary, thin with vegetable broth. Sliced Portabella or Shitake mushrooms are a wonderful substitution for Button mushrooms.

Serves 4 to 6