Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add 500 grams of tempeh cubes and sear them for 5-7 minutes until browned on all sides, then remove the tempeh and set aside.

3. 3

   Reduce heat to medium, add 1 tablespoon of olive oil, and sauté 400 grams of peeled pearl onions for 10-12 minutes until softened and lightly caramelized.

4. 4

   Stir in 4 minced garlic cloves, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 2 minutes until fragrant.

5. 5

   Pour in 240 ml of dry red wine, scraping the bottom of the pot to release any browned bits, and let it simmer for 3 minutes until slightly reduced.

6. 6

   Add the seared tempeh back to the pot, along with 400 grams of undrained canned diced tomatoes, 480 ml of vegetable broth, 2 bay leaves, 1 (7 cm) cinnamon stick, and 5 allspice berries.

7. 7

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 45-50 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.

8. 8

   Stir in 1 tablespoon of red wine vinegar just before serving, remove the bay leaves and cinnamon stick, and taste to adjust seasonings.