INGREDIENTS
1
Chives
4 cloves
Garlic
1/2 cup
Lentils, Cooked
1/2 tsp
Onion powder
2
Shallots
8 oz
Tempeh
2/3 cup
Coconut cream or full fat coconut milk
1 cup
Vegetable broth
1 tbsp
Dijon mustard
1 tbsp
Soy sauce
2 tbsp
Tomato sauce
1/2 tsp
Black pepper
1 tsp
Salt
1
Salt and pepper
1 tbsp
Olive oil
2 tbsp
Flax seed, Ground
1/2 cup
Panko bread crumbs
2 tbsp
Cognac
3 tbsp
Water