Tempeh with 40 cloves of garlic

READY IN: 1hr 30mins
Recipe by Missy Wombat

A vegan version of the classic Provencal chicken dish. Tofu can be used instead of tempeh if need be.

Top Review by Yogi8

Yummy! I really didn't miss the chicken at all. This sort of reminded me of my Thanksgiving stuffing in it's flavor, but more sophisticated. I used tofu cubes, frozen, defrosted and squoze (is that a word?) the excess liquid out. Also skipped the bouquet garni and just dumped some thyme, parsley and celery leaves in... sorry! But just because I was too lazy to do that didn't cause any harm. I absolutely love this dish.

Ingredients Nutrition


  1. In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
  2. Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
  3. Add the wine and soy sauce, raise the heat, and bring to a boil.
  4. Cook until the liquid is reduced to half its original volume.
  5. Transfer the contents of the pan to a bowl and set aside.
  6. Warm the remaining 2 tablespoons oil in the pan over medium-high heat.
  7. Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
  8. Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
  9. Add the stock and garlic.
  10. Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
  11. Add the bouquet garni and bring the stock to a boil.
  12. With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
  13. Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
  14. Cover and simmer gently for 30 minutes.
  15. Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
  16. Remove the bouquet garni.
  17. Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.

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