Ingredients
1 pkg Tempeh
2 oz. Brandy
1 T soy butter
1/4 cup soy milk
1 tsp. Chopped Shallots
1 c. Sliced Mushrooms
1 tsp. Chopped Parsley
Preparation
Dice Tempeh
Heat a 10 inch skillet until hot
Add soy butter, saute shallots and mushrooms for one minute
Add brandy and let the liquid reduce until it is almost all evaporated
Add Tempeh
Add soy milk and simmer till the sauce starts to thicken
Add salt and pepper to your liking
Add shopped parsley
Serve
