Add a Recipe
From the Holiday Vegetarian Times Issue 2006
Join In Now
Join the conversation!
cups pinot noir wine
, cut into 1 inch cubes
, peeled and cut into 1/2 inch dice
, peeled and chopped
teaspoon herbes de provence
tablespoon balsamic vinegar
Combine wine, tempeh, onion, carrot, garlic, 1 tbsp olive oil, herbes de provence, and bay in large bowl. Cover refrigerate for an hour.
Strain and reserve the wine.
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.
Add vinegar and quickly stir to coat evenly. Add tomato paste and cook one minute.
Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.
Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender. Stir occasionally.
Add water if too dry before done.
Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.
Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.
Submit a Recipe Correction
YOU'LL ALSO LOVE
36 Easy Summer Pies & Cobblers
73 Ultimate Summer Sides & Salads
88 All-Time Dinner Favorites
63 Summer Slow-Cooker Recipes
View All Recipes