Tempeh, Caramelized Leeks and Fennel with White Wine and Dijon

Tempeh, Leeks, Fennel, Bell Pepper and Garlic

Caramelized Leek and Fennel Tempeh with White Wine and Dijon

1 block tempeh, sliced thinly along the short edge, and then cut into thirds
3 leeks, chopped
1-2 bulbs fennel, chopped
1 red bell pepper, chopped
4-6 garlic cloves, minced
2-3 tsp olive oil
1/2 c vegetable stock
2 Tbsp white wine
1 Tbsp Dijon (I used Grey Poupon)
2-4 Tbsp water
1/8 to 1/4 tsp dried tarragon
1/8 to 1/4 tsp dried marjoram
salt
pepper

Steam the (pre-cut) tempeh for about 20 minutes, then set aside. While the tempeh is steaming, sauté the bell pepper in 1 tsp of olive oil for several minutes until mostly tender, then add the garlic and sauté for an additional 30 seconds or so. Remove from the pan, and set aside. Saute the leeks and fennel in 1-2 tsp of olive oil over medium high heat, stirring constantly for about 5 minutes. Turn the heat down to medium, add 1 tsp of sugar, and several shakes of salt and grinds of pepper, and continue to cook for 7-12 more minutes, deglazing with water as necessary every couple of minutes. Taste the leeks and fennel, and once they are caramelized to your liking, add the white wine, 1/2 c vegetable stock, Dijon, marjoram, tarragon, and salt and pepper to taste. Cook on medium for several minutes, until the sauce reduces to more of a glaze. (Add more vegetable stock if there isn’t enough liquid – you’ll want to cook it for a several minutes to build the flavor, so make sure there’s enough liquid to do so).

Tempeh and Caramelized Leeks and Fennel with White Wine and Dijon

Caramelized Leek and Fennel Tempeh with White Wine and Dijon

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