2-3 sweet potatoes, cubed
2 tablespoons olive oil
1 shallot, sliced
1 onion, diced
1 med sized leek, sliced (white and light green parts)
1/2 package wild rice tempeh, cubed small (optional)
2 portobello caps, cubed
2 cloves garlic, minced
2 carrots, slices
6 cups water or stock
Braggs Liquid Aminos, to taste
rosemary, savory, bay leaves, black pepper, etc
In a large stock pot, sweet potatoes with 2 tablespoons olive oil for 10-15 minutes. splash with red wine to deglaze.
Add the onions, shallots, and leeks to the potatoes, and brown gently on med low heat for ten minutes or so.
Add tempeh, mushrooms and garlic, cook until mushrooms begin to release liquid.
Add carrots, stock, seasonings and Braggs to taste.
Cook without a lid until reduced and thickened. Adjust seasonings and serve.