Tempeh-Mushroom Fricassee with Garlic Confit

This hearty stew, thick with mushrooms and garlic, is delicious served over egg noodles. To save time, use jarred peeled whole garlic found in the produce section of the grocery store.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 1  tablespoon  olive oil
• 16  garlic cloves, crushed
• Cooking spray
• 12  ounces  organic tempeh, cut into 1/4-inch cubes
• 1/4  cup  dry white wine
• 2  cups  thinly sliced leek (about 2 medium)
• 1  pound  mixed gourmet mushrooms (such as cremini, shiitake, or oyster), thickly sliced
• 3  cups  organic vegetable broth (such as Swanson Certified Organic), divided
• 1  tablespoon  all-purpose flour
• 2  teaspoons  chopped fresh thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  tablespoon  chopped fresh parsley

Preparation

Combine oil and garlic in a large Dutch oven over low heat. Cook 10 minutes or until garlic is golden and fragrant, stirring often. Lightly coat Dutch oven and garlic mixture with cooking spray. Increase heat to medium-high; add tempeh, and sauté 8 minutes or until brown. Stir in wine; cook until liquid is almost evaporated (about 30 seconds). Transfer tempeh mixture to a bowl.

Return pan to medium-high heat. Recoat pan with cooking spray. Add leek and mushrooms; sauté until vegetables begin to brown and liquid is almost evaporated (about 10 minutes). Add 1 cup broth; cook 1 minute, scraping pan to loosen browned bits. Combine remaining 2 cups broth and flour in a small bowl, stirring well with a whisk. Add broth mixture to pan. Reduce heat, and stir in tempeh mixture. Cover; simmer 30 minutes. Stir in thyme, salt, and pepper. Remove from heat; stir in parsley.

Nutritional Information

Calories:

297 (32% from fat)

Fat:

10.4g (sat 1.9g,mono 4.4g,poly 2.9g)

Protein:

22.3g

Carbohydrate:

31.1g

Fiber:

8.9g

Cholesterol:

0.0mg

Iron:

4.6mg

Sodium:

751mg

Calcium:

85mg