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 ยฝ-inch dice (about 1 cup)
3 cloves garlic, peeled and chopped (about 1 Tbs.)
3 Tbs. olive oil, divided
ยฝ 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
- Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence, and bay leaf in large bowl. Cover, and refrigerate 1 hour.
- Strain vegetables and tempeh, and reserve wine.
- 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.
- Add mushrooms and ยพ 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
