Tempeh Bourgignon

3 T. olive oil
1-1/2 c. chopped onions
4 garlic cloves, minced or pressed
2 bay leaves
1/2 t. salt
1/2 c. chopped celery
1 c. chopped carrots
1 c. chopped fennel bulb
4 c. coarsely chopped mushrooms
8 oz. tempeh, cut into 1/2" cubes
1/2 c. dry red wine
1 15-oz. can diced tomatoes
1 T. Dijon mustard (optional)
2 T. minced fresh thyme
1/4 t. ground black pepper
1 T. soy sauce
Chopped fennel fronds or fresh parsley (optional)

In a soup pot on medium heat, warm the olive oil and cook the onions, garlic, bay leaves, and salt for about 5 minutes. Add the celery, carrots, fennel, and mushrooms, and cook, stirring frequently, until the mushrooms begin to release juice, about 10 minutes.

Stir in the tempeh, red wine, and tomatoes, and bring to a boil. Reduce heat and simmer, covered, about 15 minutes, stirring occasionally.

Stir in the mustard (if using), thyme, pepper, and soy sauce, and simmer, covered, about 5 minutes. When stew is done, stir in fennel fronds or parsley, if desired.

Serves 4-6.

 Adapted from Moosewood Restaurant Cooking for Health, p. 250.