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  • 9 oz. tempeh
  • ¼ cup vegetable broth
  • 3 tablespoons finely chopped white onion
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons dried Italian herbs
  • ¾ teaspoon salt
  • ¼ cup flour* (whole wheat, all-purpose or chickpea)
  • 2 tablespoon olive oil (for frying)*
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