olive oil, as needed
1 large onion, thinly sliced
1 pound tempeh
1/4 cup soy sauce
1/2 cup dry white wine
1 tablespoon Herbes de Provence
2 leeks, white parts only
1 pound assorted mushrooms, sliced (I use creminis and shitakes)
2 ribs celery, sliced
2 tablespoons flour
4 cups vegetable stock
40 cloves (about 3 heads) fresh garlic, peeled
1/2 cup parsley, chopped
2 tablespoons fresh thyme
2 bay leaves
salt and pepper, to taste
1. Heat 1 tablespoon olive oil over low heat and add onion. Cook slowly for about 15 minutes, stirring frequently, until the onion is very soft and beginning to caramelize.
2. Meanwhile, cut the tempeh into large slices (I usually cut each 8 ounce piece in half, then cut each half into thirds, so that 16 ounces yields 12 pieces). Steam the tempeh for 10 minutes. When the tempeh is steamed, heat a little olive oil in a skillet and brown each piece on both sides.
3. Whisk together the soy sauce, wine and Herbes de Provence. Pour over browned tempeh and allow the liquid to reduce by 2/3. Set aside.After the onion is soft, add the leeks, mushrooms, and celery and cook for another 5 to 7 minutes.
4. Add flour and cook 2 more minutes. Deglaze the pot with veggie broth, stirring constantly, and then add the remaining ingredients (all the broth, garlic, parsley, thyme, bay leaves, salt and pepper) as well as the tempeh and tempeh cooking liquid.
5. Cover and simmer over low heat for 25 minutes. Remove the bay leaves and allow it to sit and thicken about 10 minutes.
I know it sounds like a ton of garlic, but after cooking the garlic turns soft and very mellow. This dish has a ton of flavor and absolutely must be served over mashed potatoes (it's a law). Great comfort food that's good enough to serve on a special occasion.
Source of recipe: This is a French classic my mom used to make with chicken. I've modified her original recipe heavily and this is the result!