Monday, September 28, 2009

Tempeh au Vin

This was not a favorite recipe of mine, and I debated about posting it. However, I thought I'd share because some might like it. Its a touch too meaty tasting for me. Has any body tried this recipe? or any ideas on how to make not so meaty tasting?

Ingredient List
Serves 8
3 small leeks, white and light green parts cut into 1-inch-thick rounds (1½ cups)
2 Tbs. olive oil, divided
2 small onions, cut into chunks (1½ cups)
1 lb. white button mushrooms, halved (4 cups)
3 large carrots, cut into ½-inch-thick rounds
1 8-oz. pkg. tempeh, cut into ½-inch cubes
4 smoky tempeh strips, such as Lightlife, chopped (½ pkg.)
3 cloves garlic, peeled and sliced (1 Tbs.)
3 Tbs. all-purpose flour
1 bottle medium-bodied red wine, such as Syrah or Beaujolais
4 sprigs fresh thyme
2 bay leaves
2 cups spelt berries

Directions1. Heat 1 Tbs. oil in Dutch oven or large pot over medium-high heat. Add leeks and onions, and cook 5 to 7 minutes, or until beginning to brown, stirring occasionally. Stir in mushrooms, and cook 5 to 7 minutes, or until mushrooms brown and most of their juice has evaporated, stirring occasionally. Add carrots, tempeh cubes, smoky tempeh strips, garlic, and flour, and stir to coat vegetables with flour. Cook 2 to 3 minutes, or until fragrant.
2. Stir in wine and 3 cups water. Add thyme and bay leaves, and season with salt and pepper, if desired. Reduce heat to medium-low, partially cover, and simmer 1 ½ hours, or until carrots are tender and sauce has thickened.
3. Meanwhile, cook spelt berries in 6 cups water 1 ½ hours, or until soft like rice. Drain.
4. Remove tempeh mixture from heat, and stir in remaining 1 Tbs. oil. Season with salt and pepper, if desired, and serve with spelt berries.

Nutritional Information
Per : Calories: 322, Protein: 16g, Total fat: 8g, Saturated fat: 1g, Carbs: 50g, Cholesterol: mg, Sodium: 368mg, Fiber: 7g, Sugars: 8g