Shiitake mushrooms, marinated tempeh, and flavorings like herbes de Provence and balsamic vinegar make this updated classic a taste sensation.
YIELD: SERVES 4
2 cups medium-bodied red wine, such as Pinot Noir
1 8-oz. pkg. tempeh, cut into 1-inch cubes
1 small onion, chopped (about 1 cup)
1 large carrot, peeled and cut into ½-inch dice (about 1 cup)
3 cloves garlic, peeled and chopped (about 1 Tbs.)
3 Tbs. olive oil, divided
½ tsp. herbes de Provence
1 bay leaf
1 Tbs. balsamic vinegar
2 Tbs. tomato paste
7 oz. sliced shiitake mushrooms (about 4 cups)
1 Tbs. chopped fresh parsley

  1. Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence, and bay leaf in large bowl. Cover, and refrigerate 1 hour.
  2. Strain vegetables and tempeh, and reserve wine.
  3. Heat remaining oil in Dutch oven over medium-high heat. Add tempeh and vegetables, and cook 5 to 7 minutes, or until tempeh cubes are browned on all sides. Add vinegar, and quickly stir to coat evenly. Add tomato paste, and cook 1 minute. Stir in red wine marinade, scraping bottom of pot to release any stuck brown bits. Reduce heat to medium-low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally. Add water if mixture seems too dry before carrots are fully cooked.
  4. Add mushrooms and ¾ cup water, and simmer 10 minutes, or until tender. Remove bay leaf. Season with salt and pepper. Sprinkle with parsley, and serve over rice.
    VEGAN
    GLUTEN FREE

NUTRITION INFORMATION
Calories: 269
Protein: 14 g
Total Fat: 13 g
Saturated Fat: 2 g
Carbohydrates: 24 g
Cholesterol: mg
Sodium: 338 mg
Fiber: 6 g
Sugar: 9 g