This recipe will satisfy your soul with its umami-rich ingredients. Umami is the recently discovered fifth taste—after sweet, bitter, salty and sour—and comes from glutamate and other taste-bud-stimulating compounds found in food. Shiitake mushrooms, tempeh, tomato paste and carrots all have naturally occurring glutamate, making this updated classic a taste sensation.
- 2 cups medium-bodied red wine, such as Pinot Noir
- 1 8-oz. pkg. tempeh, cut into 1-inch cubes
- 1 small onion, chopped (about 1 cup)
- 1 large carrot, peeled and cut into 1/2-inch dice (about 1 cup)
- 3 cloves garlic, peeled and chopped (about 1 Tbs.)
- 3 Tbs. olive oil, divided
- 1/2 tsp. herbes de Provence
- 1 bay leaf
- 1 Tbs. balsamic vinegar
- 2 Tbs. tomato paste
- 7 oz. sliced shiitake mushrooms (about 4 cups)
- chopped parsley, for garnish
- Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence and bay leaf in large bowl. Cover, and refrigerate 1 hour.
- Strain vegetables and tempeh, and reserve wine.
- Heat remaining oil in Dutch oven over medium-high heat. Add tempeh and vegetables, and cook 5 to 7 minutes, or until tempeh cubes are browned on all sides. Add vinegar, and quickly stir to coat evenly. Add tomato paste, and cook 1 minute. Stir in red wine marinade, scraping bottom of pot to release any stuck brown bits. Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally. Add water if mixture seems too dry before carrots are fully cooked.
- Add mushrooms and 3/4 cup water, and simmer 10 minutes, or until tender. Remove bay leaf. Season with salt and pepper. Sprinkle with parsley, and serve over rice.
- Serving Size: Serves 4
- Calories: 269
- Carbohydrate Content: 24 g
- Fat Content: 13 g
- Fiber Content: 6 g
- Protein Content: 14 g
- Saturated Fat Content: 2 g
- Sodium Content: 338 mg
- Sugar Content: 9 g