Tempeh Bourguignon - cooking recipe

Ingredients

2 cups pinot noir wine
8 ounces tempeh, cut into 1 inch cubes
1 small onion, chopped
1 large carrot, peeled and cut into 1/2 inch dice
3 garlic cloves, peeled and chopped
3 tablespoons olive oil, divided
1/2 teaspoon herbes de provence
1 bay leaf
1 tablespoon balsamic vinegar
2 tablespoons tomato paste
7 ounces sliced shiitake mushrooms
3/4 cup water
chopped parsley, garnish

Preparation

Combine wine, tempeh, onion, carrot, garlic, 1 tbsp olive oil, herbes de provence, and bay in large bowl. Cover refrigerate for an hour.
Strain and reserve the wine.
Heat remaining oil in dutch oven over medium high heat add tempeh and vegetables and cook 5 to 7 minutes or until tempeh is browned on all sides.
Add vinegar and quickly stir to coat evenly. Add tomato paste and cook one minute.
Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.
Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender. Stir occasionally.
Add water if too dry before done.
Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.
Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.