cooking spray |
12 ounces tempeh, cut into 1/2-inch cubes |
1/4 cup dry white wine |
2 tablespoons braggs liquid aminos |
4 cups thinly sliced leeks |
2 cups sliced button mushrooms |
2 cups sliced cremini mushrooms |
2 cups diced shiitake mushroom caps |
2 (4 inch) portabella mushroom caps, gills removed, chopped |
1 tablespoon all-purpose flour |
1/3 cup celery leaves |
2 fresh thyme sprigs |
1 parsley sprig |
1/2 cup thinly sliced garlic |
14 1/2 ounces vegetable broth |
1 tablespoon fresh lemon juice |
1/4 teaspoon fine sea salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons chopped fresh parsley |
1 tablespoon grated lemon rind (optional) |