Tempeh Stew with Wine and Shiitake Mushrooms

Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking. Photo courtesy of Our Ohio.

Serves: 6

• 2 tablespoons extra-virgin olive oil
• 1 pound tempeh (two 8-ounce packages), cut into 1/2-inch cubes
• 2 1/2 cups water
• 1/2 cup dry white wine
• 2 tablespoons prepared mustard
• 8 dried shiitake mushrooms
• 2 cups coarsely chopped yams or sweet potatoes
• 1 1/2 cups coarsely chopped carrots
• 1 1/2 cups halved Brussels sprouts
• 1 1/2 cups coarsely chopped red onion
• 1 1/2 tablespoons dark miso
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried rosemary

Heat the oil in a 6-quart stockpot over medium heat. Add the tempeh and cook 5 to 10 minutes, or until golden brown.

Add the water, wine, and mustard to the pot, along with the shiitakes. “Bury” the shiitakes under the yams, carrots, Brussels sprouts, and onion. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered about 20 minutes, or until the vegetables are soft.

Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 minutes to blend the flavors. Adjust the seasonings, if desired. Ladle the hot stew into bowls and enjoy.

Reprinted by permission of the author and Square One Publishing. Leslie Cerier is also the author of  Gluten-Free Recipes for the Conscious Cook and other titles. Visit Leslie’s website here.

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