A hearty and flavorful tempeh stew, perfect for a cozy dinner.
Combine the tempeh, onion, carrot, garlic, olive oil, herbes de provence, bay leaf, and red wine in a large bowl. Cover and refrigerate for at least 1 hour.
Marinating overnight enhances the flavor absorption.
Strain the marinade, reserving the liquid.
Use a fine mesh strainer for better separation.
Heat olive oil in a dutch oven over medium-high heat. Add the marinated tempeh and vegetables, cooking until the tempeh is browned.
Stir occasionally to ensure even browning.
Add balsamic vinegar and tomato paste, stirring to coat the ingredients evenly.
Deglaze the pot with the vinegar to lift any stuck bits.
Pour in the reserved marinade and bring to a simmer. Reduce heat, cover, and cook until the carrots are tender.
Check occasionally and stir to prevent sticking.
Add the mushrooms and water, cooking until the mushrooms are tender.
Adjust the water amount for desired consistency.
Season with salt and pepper to taste. Garnish with parsley and serve.
Serve over rice or with crusty bread for a complete meal.
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