Tempeh with 40 cloves of garlic Recipe #49600
A vegan version of the classic Provencal chicken dish. Tofu can be used instead of tempeh if need be.
by Missy Wombat
1½ hours | 10 min prep
SERVES 4 -6
- 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)
- In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
- Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
- Add the wine and soy sauce, raise the heat, and bring to a boil.
- Cook until the liquid is reduced to half its original volume.
- Transfer the contents of the pan to a bowl and set aside.
- Warm the remaining 2 tablespoons oil in the pan over medium-high heat.
- Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
- Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
- Add the stock and garlic.
- Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
- Add the bouquet garni and bring the stock to a boil.
- With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
- Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
- Cover and simmer gently for 30 minutes.
- Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
- Remove the bouquet garni.
- Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.
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5 stars