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