Total Time
50mins
Prep 0 mins
Cook 50 mins

From the Holiday Vegetarian Times Issue 2006

Ingredients Nutrition

Directions

  1. Combine wine, tempeh, onion, carrot, garlic, 1 tbsp olive oil, herbes de provence, and bay in large bowl. Cover refrigerate for an hour.
  2. Strain and reserve the 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 is browned on all sides.
  4. Add vinegar and quickly stir to coat evenly. Add tomato paste and cook one minute.
  5. Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.
  6. Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender. Stir occasionally.
  7. Add water if too dry before done.
  8. Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.
  9. Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.
Most Helpful

5 5

I followed the recipe sort of loosely...for example, I added some zucchini and yellow squash I needed to use up, extra carrot (all julianned), extra garlic and substituted baby bellas (using about 12 oz) since I'm out of shiitakes. I did follow the recipe precisely for the sauce, which is the important part. This is very, very tasty and would work with a wide variety of veggies. I imagine this would be good with tofu or seitan as well. Thanks for posting this.

3 5

I'm sorry to say it, but I was disappointed with this recipe. The pinot noir and balsamic vinegar made the whole thing taste too pungent, and I felt like it as ultimately a waste of lots of shiitake mushrooms, which I didn't even really taste in the end.

5 5

Excellent! Easy to make and good for you. This is going to be a regular for me.