Instructions: 1. In small bowl, mix dry mustard with just enough water to make a paste; set aside. In a steamer, cook carrots and celery for 5 to 10 minutes, or until tender, but still slightly crunchy. Set aside.

2. In a heavy skillet just large enough to hold tempeh in one layer, heat oil over medium high heat until very hot. Add tempeh and cook 3 to 4 minutes, or until crisp. Turn and continue cooking for 3 to 4 minutes. Remove tempeh to a heated serving dish.

3. Add wine to hot pan and stir to scrape up any bits of browned tempeh. Add soup base and mix well. Stir a tablespoon or two of pan liquid into mustard mixture and add mixture to pan. Stir well and continue cooking for 1 to 2 minutes, or until slightly reduced. Remove from heat, add honey, salt and pepper to taste, and mix well. Top tempeh with carrots and celery and drizzle sauce over top. VEGAN

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