A savory and aromatic tempeh dish infused with the rich flavors of garlic and herbs, perfect for a satisfying meal.
Heat half of the olive oil in a large sauté pan over medium heat.
Ensure the oil is hot before adding the tempeh to achieve a nice sear.
Add the tempeh cubes and cook until golden brown on all sides, about 8 minutes.
Turn the tempeh pieces occasionally to ensure even browning.
Remove the tempeh from the pan and set aside.
Place the tempeh on a plate to prevent overcooking.
Add the remaining olive oil to the pan and sauté the leeks and mushrooms until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.
This step helps thicken the sauce later.
Pour in the vegetable stock and soy sauce, stirring to combine.
Scrape the bottom of the pan to incorporate any browned bits.
Add the garlic cloves and the bouquet garni made from thyme and parsley.
Tie the herbs together for easy removal later.
Return the tempeh to the pan, cover, and simmer for 30 minutes.
Keep the heat low to prevent the sauce from boiling.
Uncover the pan and cook for an additional 5 minutes to thicken the sauce.
Stir occasionally to prevent sticking.
Remove the bouquet garni, season with salt and pepper, and garnish with chopped parsley before serving.
Serve hot with your favorite side dish.
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