Ingredients,Cooking spray,12 ounces tempeh, cut into 1/2-inch cubes,1/4 cup dry white wine,2 tablespoons less-sodium soy sauce,4 cups thinly sliced leeks (about 4 large),2 cups sliced button mushrooms, 2 cups sliced cremini mushrooms,2 cups diced shiitake mushroom caps (about 4 ounces),2 (4-inch) portobello mushroom caps, gills removed, chopped,1 tablespoon all-purpose flour,1/3 cup celery leaves,2 thyme sprigs,1 parsley sprig,1/2 cup thinly sliced garlic (about 20 cloves),1 (14 1/2-ounce) can organic vegetable broth,1 tablespoon fresh lemon juice,1/4 teaspoon fine sea salt,1/4 teaspoon freshly ground black pepper,2 tablespoons chopped fresh parsley,1 tablespoon grated lemon rind (optional)
1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
2. Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
3. Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
Yield: 6 servings (serving size: 1 cup).