Tempeh With 40 Cloves Of Garlic

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A vegan version of the classic provencal chicken dish. Tofu can be used instead of tempeh if need be.

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Steps

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In a wide , heavy saute pan over medium heat , warm 2 tablespoons of the oil.

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Add the tempeh and saute until golden brown on all sides , 8 to 10 minutes.

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Add the wine and soy sauce , raise the heat , and bring to a boil.

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Cook until the liquid is reduced to half its original volume.

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Transfer the contents of the pan to a bowl and set aside.

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Warm the remaining 2 tablespoons oil in the pan over medium-high heat.

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Add the leeks and mushrooms and saute , stirring and tossing until the vegetables are lightly caramelized.

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Stir in the flour and continue to cook until the flour smells toasted and fragrant , 2 to 3 more minutes.

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Add the stock and garlic.

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Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme , parsley , and celery leaves.

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Add the bouquet garni and bring the stock to a boil.

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With a wooden spoon , scrape up any browned bits that cling to the bottom of the pan.

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Reduce the heat to low and add the tempeh with any juices that have co.

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Ingredients

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olive oil, tempeh, dry white wine, soy sauce, leeks, mushroom, unbleached all-purpose flour, homemade vegetable stock, fresh garlic, fresh thyme, parsley, celery leaves, sea salt, fresh ground black pepper, fresh parsley