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Tempeh au Vin

This recipe shows how easy it is to take a French culinary classic and make it veg. Red wine tenderizes tempeh cubes and adds rich flavor to a hearty stew. We’ve served it with spelt berries, a favorite whole grain in the south of France, but you could just as easily substitute rice, pasta, or your favorite whole grain.

Ingredients: 

Ingredients: 

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3 small leeks, white and light green parts cut into 1-inch-thick rounds (1½ cups)
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2 Tbs. olive oil, divided
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2 small onions, cut into chunks (1½ cups)
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1 lb. white button mushrooms, halved (4 cups)
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3 large carrots, cut into ½-inch-thick rounds
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1 8-oz. pkg. tempeh, cut into ½-inch cubes
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4 smoky tempeh strips, such as Lightlife, chopped (½ pkg.)
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3 cloves garlic, peeled and sliced (1 Tbs.)
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3 Tbs. all-purpose flour
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1 bottle medium-bodied red wine, such as Syrah or Beaujolais
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4 sprigs fresh thyme
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2 bay leaves
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2 cups spelt berries

Instructions: 

1. Heat 1 Tbs. oil in Dutch oven or large pot over medium-high heat. Add leeks and onions, and cook 5 to 7 minutes, or until beginning to brown, stirring occasionally. Stir in mushrooms, and cook 5 to 7 minutes, or until mushrooms brown and most of their juice has evaporated, stirring occasionally. Add carrots, tempeh cubes, smoky tempeh strips, garlic, and flour, and stir to coat vegetables with flour. Cook 2 to 3 minutes, or until fragrant.

2. Stir in wine and 3 cups water. Add thyme and bay leaves, and season with salt and pepper, if desired. Reduce heat to medium-low, partially cover, and simmer 1 ½ hours, or until carrots are tender and sauce has thickened.

3. Meanwhile, cook spelt berries in 6 cups water 1 ½ hours, or until soft like rice. Drain.

4. Remove tempeh mixture from heat, and stir in remaining 1 Tbs. oil. Season with salt and pepper, if desired, and serve with spelt berries.

Nutrition Information: 

Calories: 
322
Protein: 
16 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
50 g
Cholesterol: 
0 mg
Sodium: 
368 mg
Fiber: 
7 g
Sugar: 
8 g
Yield: 
Serves 8

Comments on this Recipe

Instead of buying the Smoky Tempeh Strips, I used some of the plethora of chorizo sausage (a la Viva Vegan) instead. It was great, but I think I would fry it a little before adding it next time so it has a little more chew to it.

This is one of my most favorite winter time recipes. We made it last year and have been waiting for the weather to get cold so we can make it again! The use of tempeh in place of fowl and and tempeh bacon in place of pork is ingenious.

Any ideas to modify this for a slow cooker?

The flavors of this were really nice, but when I bit into the tempeh it just didn't soak up any of the sauce. I may try this again, but I will definitely try steaming the tempeh first to see if it helps in soaking up the flavors. For a weeknight meal I don't really care, but this is a nice recipe that takes a bit of time and effort, so I'd really like the tempeh to taste as good as everything else!