I also made stir-fried dandelion greens with this. Here, too, wine was really helpful, because the greens are so tough that they need to stew a little in extra liquid that cooks off, rather than just quickly fry. These were cooked with garlic, tamari, white wine, and red pepper flakes.
1 onion, chopped
3-4 cloves garlic, minced
lots of mushrooms, sliced
1 block tempeh, cut into small cubes or crumbled
1-1.5 c white wine
1 c stock
red pepper flakes
3 TB flour, mixed with 1/2 c water
Instructions1. Heat olive oil in a medium saucepan. Saute onion several minutes, then add garlic and a pinch of salt; cook several minutes more. Add mushrooms and tempeh and cook until mushrooms have released their liquid, then deglaze with the wine. Add stock as well.
2. Bring pot to a boil, then reduce heat and simmer. Add herbs and red pepper flakes. Cook about 15 minutes, uncovered. Then add the flour-water mixture. Simmer until everything thickens. Serve hot with noodles. Serves about 4.
These Harissa Lentil Fritters froze and thawed quite well!