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Serves 4 2 cups medium-bodied red wine, such as Pinot Noir 1 8-oz. pkg. tempeh, cut into 1-inch cubes 1 small onion, chopped (about 1 cup) 1 large carrot, peeled and cut into 1/2-inch dice (about 1 cup) 3 cloves garlic, minced (about 1 Tbs.) 3 Tbs. olive oil, divided 1/2 tsp. herbes de Provence 1 bay leaf 1 Tbs. balsamic vinegar 2 Tbs. tomato paste 7 oz. sliced shiitake mushrooms (about 4 cups) chopped parsley, for garnish 1. Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence and bay leaf in large bowl. Cover, and refrigerate 1 hour. Strain vegetables and tempeh; reserve liquid. 2. Heat remaining oil in Dutch oven over medium-high heat. Add tempeh and vegetables. Cook 5 to 7 minutes, or until tempeh cubes are browned. Add vinegar; stir to coat. Add tomato paste, and cook 1 minute. Stir in reserved wine liquid, scraping bottom of pot to release any stuck brown bits. Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring. Add water if needed. 3. Add mushrooms and 3/4 cup water; simmer 10 minutes. Remove bay leaf. Season with salt and pepper, sprinkle with parsley, and serve over rice. PER SERVING: 269 CAL; 14G PROT; 13.5G TOTAL FAT (2.5G SAT. FAT); 24G CARB; 0MG CHOL; 338MG SOD; 6G FIBER; 9G SUGARS |
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