Tempeh au Vin

Ingredients

• 3 small leeks
• white and light green parts cut into 1-inch-thick rounds (1 1/2 cups)
• 2 Tbs. olive oil
• divided
• 2 small onions
• cut into chunks (1 1/2 cups)
• 1 lb. white button mushrooms
• halved (4 cups)
• 3 large carrots
• cut into 1/2-inch-thick rounds
• 1 8-oz. pkg. tempeh
• cut into 1/2-inch cubes
• 4 smoky tempeh strips
• such as Lightlife
• chopped ( 1/2 pkg.)
• 3 cloves garlic
• peeled and sliced (1 Tbs.)
• 3 Tbs. all-purpose flour
• 1 bottle medium-bodied red wine
• such as Syrah or Beaujolais
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 cups spelt berries

Instructions

1. Heat 1 Tbs.
2. oil in Dutch oven or large pot over medium-high heat.
3. Add leeks and onions, and cook 5 to 7 minutes, or until beginning to brown, stirring occasionally.
4. Stir in mushrooms, and cook 5 to 7 minutes, or until mushrooms brown and most of their juice has evaporated, stirring occasionally.
5. Add carrots, tempeh cubes, smoky tempeh strips, garlic, and flour, and stir to coat vegetables with flour.
6. Cook 2 to 3 minutes, or until fragrant.
7. Stir in wine and 3 cups water.
8. Add thyme and bay leaves, and season with salt and pepper, if desired.
9. Reduce heat to medium-low, partially cover, and simmer 1 ½ hours, or until carrots are tender and sauce has thickened.
10. Meanwhile, cook spelt berries in 6 cups water 1 ½ hours, or until soft like rice.
11. Drain.
12. Remove tempeh mixture from heat, and stir in remaining 1 Tbs.
13. oil.
14. Season with salt and pepper, if desired, and serve with spelt berries.