Ingredients
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2 cups pinot noir wine
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8 ounces tempeh, cut into 1 inch cubes
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1 small onion, chopped
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3 garlic cloves, peeled and chopped
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3 tablespoons olive oil, divided
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1/2 teaspoon herbes de provence
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1 bay leaf
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1 tablespoon balsamic vinegar
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2 tablespoons tomato paste
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7 ounces sliced shiitake mushrooms
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3/4 cup water
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chopped parsley, garnish
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1 large carrot, peeled and cut into 1/2 inch dice
Instructions
- 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.