Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Tempeh au Vin

This recipe shows how easy it is to take a French culinary classic and make it veg. Red wine tenderizes tempeh cubes and adds rich flavor to a hearty stew. We’ve served it with spelt berries, a favorite whole grain in the south of France, but you could just as…

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

This recipe shows how easy it is to take a French culinary classic and make it veg. Red wine tenderizes tempeh cubes and adds rich flavor to a hearty stew. We’ve served it with spelt berries, a favorite whole grain in the south of France, but you could just as easily substitute rice, pasta, or your favorite whole grain.

Servings
2-cup serving

Ingredients

  • 3 small leeks, white and light green parts cut into 1-inch-thick rounds (1½ cups)
  • 2 Tbs. olive oil, divided
  • 2 small onions, cut into chunks (1½ cups)
  • 1 lb. white button mushrooms, halved (4 cups)
  • 3 large carrots, cut into ½-inch-thick rounds
  • 1 8-oz. pkg. tempeh, cut into ½-inch cubes
  • 4 smoky tempeh strips, such as Lightlife, chopped (½ pkg.)
  • 3 cloves garlic, peeled and sliced (1 Tbs.)
  • 3 Tbs. all-purpose flour
  • 1 bottle medium-bodied red wine, such as Syrah or Beaujolais
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 cups spelt berries

Preparation

1. Heat 1 Tbs. 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 ½ hours, or until carrots are tender and sauce has thickened.

3. Meanwhile, cook spelt berries in 6 cups water 1 ½ hours, or until soft like rice. Drain.

4. Remove tempeh mixture from heat, and stir in remaining 1 Tbs. oil. Season with salt and pepper, if desired, and serve with spelt berries.

Nutrition Information

  • Serving Size Serves 8
  • Calories 322
  • Carbohydrate Content 50 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 7 g
  • Protein Content 16 g
  • Saturated Fat Content 1 g
  • Sodium Content 368 mg
  • Sugar Content 8 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g