Tempeh with 40 Cloves of Garlic Recipe
Cook Time: 1 hour and 20 minutes
Prep Time: 10 minutes
Total Time: 1 hour and 30 minutes
Yield: Serves 4
Description: Delve into the vegan rendition of the classic Provencal chicken dish with this exquisite recipe. Featuring tempeh as the star ingredient, this dish offers a delightful alternative to its meaty counterpart. For those who prefer tofu, it can seamlessly replace tempeh without compromising on flavor or texture.
Recipe Category: Tempeh
Keywords: Soy/Tofu, Beans, Vegan, Weeknight, < 4 Hours, Inexpensive
Nutritional Information (Per Serving):
- Calories: 401.8
- Fat Content: 23.4g
- Saturated Fat Content: 3.9g
- Cholesterol Content: 0mg
- Sodium Content: 536mg
- Carbohydrate Content: 29.6g
- Fiber Content: 2.8g
- Sugar Content: 4.3g
- Protein Content: 22.9g
Ingredients:
- 4 tablespoons olive oil
- 3/4 pound tempeh, cut into cubes
- 1/4 cup dry white wine
- 2 tablespoons soy sauce
- 2 leeks, sliced
- 2 cups mushrooms, sliced
- 1 tablespoon unbleached all-purpose flour
- 5 1/2 cups vegetable stock
- 40 cloves fresh garlic, peeled
- 2 sprigs fresh thyme
- 1 sprig parsley
- 1 sprig celery leaves
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a wide, heavy sauté pan over medium heat, warm 2 tablespoons of olive oil.
- Add the cubed tempeh to the pan and sauté until golden brown on all sides, approximately 8 to 10 minutes.
- Pour in the dry white wine and soy sauce, then increase the heat to bring the mixture to a boil. Allow it to cook until the liquid is reduced to half its original volume.
- Transfer the contents of the pan to a bowl and set aside for later use.
- In the same pan, warm the remaining 2 tablespoons of olive oil over medium-high heat.
- Add the sliced leeks and mushrooms to the pan, and sauté them, stirring and tossing occasionally until the vegetables are lightly caramelized.
- Stir in the unbleached all-purpose flour and continue to cook until the flour becomes toasted and fragrant, which should take approximately 2 to 3 minutes.
- Pour in the vegetable stock and add the peeled garlic cloves.
- Prepare a bouquet garni by tying together the sprigs of thyme, parsley, and celery leaves with kitchen twine or wrapping them in cheesecloth.
- Place the bouquet garni in the pan and bring the stock to a boil, making sure to scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Reduce the heat to low and return the tempeh to the pan along with any juices that have collected in the bowl.
- Cover the pan and allow the mixture to simmer gently for 30 minutes.
- After 30 minutes, uncover the pan and continue to cook for an additional 5 minutes, or until the liquid has thickened into a sauce-like consistency.
- Remove the bouquet garni from the pan and discard.
- Season the dish with sea salt and freshly ground black pepper according to your taste preferences.
- Garnish with freshly chopped parsley before serving.
Cook’s Tip: For an extra burst of flavor, consider adding a splash of lemon juice or a sprinkle of nutritional yeast before serving. These additions will enhance the overall taste profile of the dish.
Conclusion:
Indulge in the rich flavors of this vegan Tempeh with 40 Cloves of Garlic recipe, which offers a tantalizing twist on a beloved classic. With its aromatic blend of herbs, hearty tempeh, and abundance of garlic, this dish is sure to delight both vegans and non-vegans alike. Perfect for a cozy weeknight dinner, this recipe is not only budget-friendly but also simple to prepare, making it an ideal addition to your culinary repertoire. So, gather your ingredients and embark on a culinary journey that celebrates the beauty of plant-based cuisine!
