People always ask me where I get my inspiration from. It’s from everywhere! My style of cooking is all about making familiar dishes vegan. So, in this case, I took the flavors of Marengo, a French dish named after the battle of Marengo, a victory for Napoleon, and subbed in tempeh for a really tasty and easy dish!
This cannot be easier. First you braise the tempeh, which softens it up, releases the bitterness and infuses it with flavor and then you make the sauce. It is a one-pot wonder and you are going to love how savory and delicious it is.
I like to serve this with rice and a lightly dressed salad but noodles and potatoes and any greens work too.
Pro tip: to make yellow rice, add a few shakes of turmeric to the rice while cooking!
- 8oz soy tempeh, cut into triangles
- 2 cups water
- 1/4 cup tamari
- 2 cloves garlic, smashed
- 1 tablespoon vegan butter
- 8oz cremini mushrooms, sliced
- 1/2 small red onion, thinly sliced
- 2 tablespoons tomato paste
- 1 tomato, diced
- 1 cup vegan white wine
- 3 sprigs fresh thyme
First, braise the tempeh. Add the tempeh, water, tamari and garlic to a pan with sides. Bring to a high simmer and braise for 15 minutes.
When the tempeh is done braising, remove it from the pan and discard the liquid but keep the garlic cloves in the pan. Add the butter, mushrooms and onions and sauté until the mushrooms and onions are just starting to soften.
Add the tomato paste and diced tomatoes. Mix the tomato paste around and cook for 3 minutes. Deglaze the pan with the wine and cook for another 5 minutes, until the sauce is slightly thick.
Add the tempeh back into the pan and turn to coat with the sauce. Add the sprigs of thyme and heat through, another 5 to 10 minutes. Enjoy!