Tempeh au Vin (aka Vegetarian Coq au Vin)

January 27, 2009 By: Megabeth Category: Main Dishes Print This Post Print This Post

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Try this recipe if you have a bottle of wine to spare and more that two hours to let something simmer. The result is a rich, wine soaked, plate of goodness. It’s hard to put the fork down but don’t worry, this recipe makes A LOT.

It has been noted by my in-house taste tester that all the items in this dish take on a strong burgundy color.  So, he suggested serving it with other different color items (say a green salad) for a “pleasing color palette”.

Tempeh au Vin
Vegetarian Times, February 2009 issue

2 T olive oil, divided
3 small leeks, white and light green parts cut into 1-inch-thick rounds (1 1/2 cups)
2 small onions, cut into chunks (1 1/2 cups)
1 lb white button mushrooms, halved (4 cups)
3 large carrots, cut into 1/2-inch thick rounds
1 8-z pkg. tempeh, cut into 1/2 inch cubes
4 smoky tempeh strips, such as Lightlife, chopped (1/2 package)
3 cloves garlic, peeled and sliced (1 T)
3 T all-purpose flour (I used whole wheat flour)
1 bottle medium-bodied red wine, such as Syrah or Beaujolais (Yes, that’s one BOTTLE.)
4 springs fresh thyme
2 bay leaves
2 cups spelt berries

Heat 1 T 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.

tempeh au vin

Stir in mushrooms, and cook 5 to 7 minutes, or until mushrooms brown and most of their juice has evaporated, stirring occasionally.

tempeh au vin

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.

tempeh au vin

tempeh au vin

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 1/2 hours, or until carrots are tender and sauce has thickened.

tempeh au vin

tempeh au vin

3. Meanwhile, cook spelt berries in 6 cups water 1 1/2 hours, or until soft like rice. Drain. (I actually soaked spelt for 30 minutes before putting it into the water. I soaked the spelt while cutting the vegetables.  Bring water to a boil and cook until tender.)



4. Remove tempeh mixture from heat, and stir in remaining 1 T oil. Season with salt and pepper, if desired, and serve with spelt berries. (Use a slotted spoon to transfer onto a plate so that the liquid is drained off…)

tempeh au vin

5 Comments to “Tempeh au Vin (aka Vegetarian Coq au Vin)”

  1. I need to stop reading your blog when I am already hungry; it makes me positively ravenous.

  2. Your Legumes au Vin ala Coq au Vin sounds delicious. I posted the Coq au Vin recipe yesterday but I would gladly eat yours. I love mushrooms but had to leave them out because me daughter doesn’t like them but next time you might like to add a lot of pearl onions.

  3. Pearl onions would be perfect! (Someone in my house is not really a fan of onions. But, this is a great way to get them in for me…and he can pick them out.) Thanks for the suggestion!

  4. JonnyDomestik says:

    nom nom nom

  5. I had a vegan friend come to my coq au vin party, so I tried this recipe. It was a huge hit even with the meat eaters! Full of flavour. More recipes should call for a full bottle of wine. Give this dish a try!


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