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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (456g) Recipe makes 4 servings The following items or measurements are not included below: 2 sprigs fresh thyme |
||
| Calories 401 | ||
| Calories from Fat 210 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.4g | 35% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 535mg | 22% | |
| Potassium 953mg | 27% | |
| Total Carbohydrate 29.6g | 9% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 4.3g | ||
| Protein 22.9g | 45% | |
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Tempeh with 40 cloves of garlic
By: Missy Wombat
Dec 22, 2002
A vegan version of the classic Provencal chicken dish. Tofu can be used instead of tempeh if need be.
SERVES 4 -6
Ingredients
- 4 tablespoons olive oil
- 3/4 lb tempeh, sliced into bite-size pieces
- 1/4 cup dry white wine
- 2 tablespoons naturally brewed soy sauce
- 2 leeks, white and tenser green parts,julienned
- 1 lb mixed exotic mushroom, sliced (such as cremini, portobello, Shiitake, and oyster)
- 1 tablespoon unbleached all-purpose flour
- 5 1/2 cups homemade vegetable stock
- 40 cloves very fresh garlic, peeled
- 2 sprigs fresh thyme
- 1 sprig parsley
- 1/4 cup celery leaves
- sea salt
- fresh ground black pepper
- chopped fresh parsley (to garnish)
Directions
1
In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.2
Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.3
Add the wine and soy sauce, raise the heat, and bring to a boil.4
Cook until the liquid is reduced to half its original volume.5
Transfer the contents of the pan to a bowl and set aside.6
Warm the remaining 2 tablespoons oil in the pan over medium-high heat.7
Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.8
Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.9
Add the stock and garlic.10
Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.11
Add the bouquet garni and bring the stock to a boil.12
With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.13
Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.14
Cover and simmer gently for 30 minutes.15
Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.16
Remove the bouquet garni.17
Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Beans > Soy/Tofu > Tempeh
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Occasion > Everyday
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Kristi C
On Jun 7, 2009
This was a very good dish. Very flavorful and filling. I followed the recipe exactly and there is really nothing that I would do differently.
From: OliveLover
On Feb 19, 2009
I wish I could add another 3/4 star but that is because I could only get baby bella's for mushrooms, so didn't have a good mix for the mushrooms. We also thought it had just a bit too much leek, perhaps just the white parts next time. But otherwise, this was wonderful. We're even freezing two containers for my DH to take for lunch. I also simmered the Tempeh for 10 minutes before browning it, which I did in two batches so it would have plenty of room in the pan. I served it with a small side of lentil pilaf which I'd made last week and had in the freezer. Can't wait to make this again!
From: Emma-Jane
On Mar 10, 2005
This was absolutely delicious. I don't usually make dishes with loads of garlic on a weeknight, but I couldn't resist the sound of this one. It was worth it though. I'm going to have to make it for my workmates as a peace offering though, I think. I used tempeh, and it broke up a bit in the stew, so I'll chop it into larger chunks next time. I, too, didn't make the bouquet garni as I didn't have any twine and didn't want to duplicate the Bridget Jones Blue Soup fiasco. I served it over mashed potato and was in gastronomic heaven. If I hadn't filled myself up "taste testing", I would have had a second helping!
From: yogi
On Jan 24, 2003
Yummy! I really didn't miss the chicken at all. This sort of reminded me of my Thanksgiving stuffing in it's flavor, but more sophisticated. I used tofu cubes, frozen, defrosted and squoze (is that a word?) the excess liquid out. Also skipped the bouquet garni and just dumped some thyme, parsley and celery leaves in... sorry! But just because I was too lazy to do that didn't cause any harm. I absolutely love this dish.
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