Ingredients
Units
Scale
- 1 (8 ounce) block tempeh, cubed
- 2 large carrots, chopped
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup 100% Welch's grape juice
- 1 cup + 1/2 cup low sodium vegetable stock, divided
- 3 tablespoons red wine vinegar
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1/2 teaspoon herbs de provence
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon olive oil
- 3 tablespoons tomato paste
- 1 cup button mushrooms, quartered
Instructions
- In a large bowl with a lid, combine tempeh, carrots, onion, garlic, juice, 1 cup of stock, vinegar, soy sauce, herbs de provence, pepper, and bay leaf.
- Cover, and refrigerate for 1 hour.
- Heat oil in a large dutch oven or stockpot over medium-high heat.
- Strain vegetables and tempeh and reserve marinade.
- Add vegetables and tempeh to pot, and saute for 5 minutes.
- Stir in tomato paste followed by reserved marinade.
- Reduce heat to medium-low, cover, and simmer for 20 minutes.
- Add mushrooms, and remaining vegetable stock, and cook an additional 10 minutes.
- Prep Time: 60 mins
- Cook Time: 35 mins
- Category: entree, main dish
Nutrition
- Serving Size: 1/2 recipe
- Calories: 364
- Sugar: 26 Added Sugar: 0
- Sodium: 551
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 13
- Protein: 26
- Cholesterol: 0