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The Complete Vegan Kitchen
For a warming winter feast, serve this as the beef version is served, accompanied by potato pancakes, applesauce, and braised red cabbage.
Makes 4 to 6 servings.



• 3 teaspoons oil
• 1 medium onion, diced
• 3 stalks celery, diced
• 2 medium carrots, diced
• 1/8 teaspoon caraway seeds
• 5 black peppercorns
• 1/8 teaspoon ground ginger
• 1/2 teaspoon salt
• 3  8-ounce blocks tempeh, cut into halves
• 1/2 cup red wine
• 2 tablespoons red wine vinegar
• 1/2 cup Vegetable Stock
• 1 teaspoon cornstarch mixed with 1 tablespoon water


Heat 2 teaspoons of the oil in a wide skillet over medium-high heat and saute the onion, celery, carrots, and spices for 6 minutes or until the onion is soft.

Move the vegetables to one side and add the tempeh to the pan. Drizzle another teaspoon or two of oil around the tempeh. Fry the tempeh until just browned on each side.

Add the wine and vinegar and cook until reduced by half. Add the stock and mix the vegetables and the tempeh together. Reduce the heat to medium-low and simmer for 10 minutes.

Add the cornstarch and mix well so no lumps form. Cook, stirring, until the sauce has thickened slightly.

Serve immediately.

To make the dish ahead of time, omit the cornstarch, reheat the tempeh and sauce, then add the cornstarch and cook until thickened just before serving.


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