Tempeh Bourguignon

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From the holiday vegetarian times issue 2006

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Steps

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Combine wine , tempeh , onion , carrot , garlic , 1 tbsp olive oil , herbes de provence , and bay in large bowl.

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Cover refrigerate for an hour.

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Strain and reserve the wine.

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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.

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Add vinegar and quickly stir to coat evenly.

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Add tomato paste and cook one minute.

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Stir in red wine marinade , scrape bottom of pot to release stuck brown bits.

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Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender.

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Stir occasionally.

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Add water if too dry before done.

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Add mushrooms and 3 / 4 cup water and simmer 10 minutes or until tender.

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Remove bay , season with salt and pepper , sprinkle with parsley if desired and serve over rice.

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Ingredients

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pinot noir wine, tempeh, onion, carrot, garlic cloves, olive oil, herbes de provence, bay leaf, balsamic vinegar, tomato paste, shiitake mushrooms, water, parsley