INGREDIENTS
1 tsp
Garlic powder
1 tbsp
Parsley
1
pkg Tempeh
1 cup
Coconut milk
2 cups
Vegetable broth
1 tbsp
Braggs amino acids or soy sauce
2 tsp
Dijon mustard
1/4 cup
Vegan butter
1/4 cup
All purpose flour
1/4 tsp
All spice
2 tbsp
Flax meal
1/4 tsp
Nutmeg
2
Salt and pepper
1
Oil
2 tbsp
Olive oil
1 tsp
Red wine vinegar
1/2 cup
Bread crumbs
1/2 cup
Panko bread crumbs
1/4 cup
Water