Ingredients:

• 1 – 8 oz package of tempeh
• 2 tbsp – All-purpose flour
• 1 tbsp – Dried savoury herbs like Rosemary and Thyme
• 2-3 tsp – Ground black pepper
• Salt to taste
• 1 tbsp – Olive oil
• 1 tbsp – Vegan Butter like Earth Balance
• 1 cup – Dry white wine
• 1 tbsp – Minced Garlic
• 1 – Large onion, diced
• 2 – Medium Carrots (or 8-10 baby Carrots), cut in a 1/2 inch dice
• 2 stalks – Celery, cut into 1/2 inch dice
• 2 – Medium potatoes, cut into 1/2 inch dice
• 2 tbsp – Fresh herbs, chopped – rosemary, sage and marjoram

Method:

1. Mix the dried herbs, half the pepper, salt and all-purpose flour.
2. Dredge the tempeh cubes in the flour, shake off any excess flour.
3. Heat half the oil and vegan butter in a large skillet.
4. Add the tempeh cubes and allow each side to turn golden brown.
5. Remove from the skillet and reserve.
6. Add the remaining butter and oil to the skillet.
7. Add the onions, celery, carrots and potatoes and cook until they begin to soften, for about 2-3 minutes.
8. Add any of the flour left over from dredging the tempeh and stir in well.
9. Add the wine and allow it to evaporate, stirring often, until the vegetables take on a lightly golden hue.
10. Add pepper, salt to taste and 3 cups of water.
11. Bring to a boil, lower heat, cover, and allow the stew to simmer until the vegetables are almost cooked, for about 20 minutes.
12. Add the tempeh cubes, mix in and cook for another 10 minutes.
13. Add another tbsp of the vegan butter (if you like).
14. Add the chopped, fresh herbs and check for salt.
15. Recipe courtesy: Holy Cow Vegan.

Recipe courtesy of Vaishaly