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Vegan Tempeh Cock in Wine

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A delightful vegan dish that combines tempeh with rich port wine and hearty vegetables for a comforting meal.

Ingredients

Scale
  • 8 oz tempeh, cut into cubes
  • 2 cups port wine
  • 2 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 2 carrots, diced
  • 2 parsnips, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Olive oil, for sautéing
  • Salt and pepper to taste
  • 2 cups parsnips, peeled and chopped
  • 1/2 cup coconut cream (or plant-based cream)

Instructions

  1. Prep your ingredients by chopping all your veggies and cutting the tempeh into cubes.
  2. Sauté the tempeh in a large pot with olive oil over medium heat until golden brown.
  3. Add the diced onions and minced garlic, and sauté until the onions are translucent.
  4. Incorporate the carrots, parsnips, and mushrooms, cooking for about 5 minutes.
  5. Deglaze the pot with port wine, scraping up brown bits, and let simmer.
  6. Add vegetable broth, bay leaf, and thyme, and simmer for 15-20 minutes.
  7. Prepare the parsnip purée by boiling chopped parsnips until tender, then blending with coconut cream.
  8. Finishing touches: Remove bay leaf and adjust seasoning to taste.
  9. Serve the stew in bowls with the parsnip purée.

Notes

For a richer sauce, stir in a tablespoon of vegan butter right before serving. Leftovers freeze well without the parsnip purée.

Nutrition

Keywords: vegan, tempeh, port wine, healthy, comfort food

Find it online: https://ivoryapron.com/vegan-tempeh-cock-in-wine/