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