Tempeh Creole Over Brown Rice - cooking recipe

Ingredients

8 tablespoons soy sauce (use shoyu if possible)
4 tablespoons low salt creole seasoning
1 inch piece fresh ginger, sliced 1/2-inch thick
2 garlic cloves, sliced
2 one inch pieces kombu seaweed
2 (8 ounce) packages tempeh
1/2 cup all-purpose flour
sea salt
4 tablespoons vegetable oil (more if needed)
2 cups onions, chopped
1 cup bell pepper, chopped (your choice of color)
1 cup celery, chopped
2 cups fresh tomatoes, seeded, chopped
1 tablespoon garlic, minced
5 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup dry red wine
fresh ground black pepper
ground cayenne pepper
3 tablespoons scallions, chopped
2 tablespoons fresh parsley, chopped
brown rice, cooked (or white)

Preparation

Combine the soy sauce, 2 tbls. Creole seasoning, ginger, garlic, kombu, and 6 cups of water in a large pot and bring to a boil.
Cut each slab of tempeh on the bias into 1/4\" slices. Place the tempeh in the boiling broth, reduce the heat, and simmer for 45 minutes. Remove the tempeh with a slotted spoon to a plate and reserve the cooking liquid. In a mixing bowl, stir the remaining 2 tbls. Creole seasoning and the flour together. Dredge each piece of tempeh in the mixture, coating it well.
Place a large saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. Add the tempeh, in batches if necessary, and cook until well browned, 2-3 minutes on each side. Remove from the pan and set aside.
Add the onion, bell pepper, and celery to the pan. Cook, stirring frequently for about 5 minutes, until the veggies are just softened. add the tomatoes and garlic. Cook for 3 minutes.
Add the reserved tempeh cooking liquid, bay leaves, thyme, oregano, basil, and wine. Season with salt, black pepper, and cayenne to taste. Gently return the tempeh to the pan, placing them down into the liquid. Bring to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaves.
Serve in individual bowls over the rice, garnished with the scallion and parsley. Enjoy!