Tempeh Marsala With Wilted Greens

Ingredients:

• 2 T. Earth Balance
• 16 oz. crimini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup dry Marsala wine
• 1 t. cornstarch + 1 T. cold water
• 3 T. nondairy creamer or nondairy milk
• 1/2 t. salt
• 1 package tempeh, cut into 3 squares, then 6 triangles, which are then sliced in half to make a total of 12 thin triangles (see photo)
• Olive oil spray for coating
• 1/3 cup flour (I used GF)
• 1 t. seasoning of choice (I used Herbamare), plus salt if seasoning doesn’t have any in it
• 1 cup cherry tomatoes cut in half
• 4 cups steamed greens (I used kale), rice, or pasta

Directions:

1. In a medium saucepan over medium heat, add the mushrooms and a splash of water and cook until slightly soft (3-5 minutes).
2. Add the garlic and wine, and simmer until the wine is reduced slightly, about 10 minutes. Add the dissolved cornstarch, nondairy creamer/milk, and salt, and simmer on low while you prepare the tempeh.
3. In a bowl, stir together the flour and seasoning. Spray tempeh triangles lightly with olive oil, them dredge them in the flour mixture. Shake to remove excess.
4. Quickly pan-fry the tempeh (both sides) in a large skillet with the rest of the Earth Balance, then pour the mushroom mixture over it. Add the tomatoes and cut off the heat, stirring to cook the tomatoes slightly.
5. Serve over steamed greens, rice, or pasta.