Directions:
- Combine wine, tempeh, onion, carrot, garlic, 1 tbsp olive oil, herbes de provence, and bay in large bowl. Cover refrigerate for an hour.
- Strain and reserve the wine.
- Heat remaining oil in dutch oven over medium high heat add tempeh and vegetables and cook 5 to 7 minutes or until tempeh is browned on all sides.
- Add vinegar and quickly stir to coat evenly. Add tomato paste and cook one minute.
- Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.
- Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender. Stir occasionally.
- Add water if too dry before done.
- Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.
- Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.82 Kcal (1444 kJ) | ||
| Calories from fat | 151.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.82g | 26% | |
|---|---|---|---|
| Sodium | 29.61mg | 1% | |
| Potassium | 562.4mg | 12% | |
| Total Carbs | 17.44g | 6% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 12.63g | 25% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2mg | 11% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 104.76 Kcal (439 kJ) | ||
| Calories from fat | 46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 26% | |
|---|---|---|---|
| Sodium | 9mg | 1% | |
| Potassium | 170.86mg | 12% | |
| Total Carbs | 5.3g | 6% | |
| Sugars | 1.27g | 17% | |
| Dietary Fiber | 0.84g | 11% | |
| Protein | 3.84g | 25% | |
| Vitamin C | 1.5mg | 8% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 11% | |
| Calcium | 26.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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