Step 1

Heat oil in a large saucepan.

Step 2

Add the tempeh cubes and saute, stirring frequently, until the tempeh is golden-brown.

Step 3

Add the onions, garlic, celery and carrots. Add a pinch of salt and some ground black pepper and saute the vegetables about five minutes until the onions are translucent.

Step 4

Add the mushrooms and the wine. Cook until the moisture from the vegetables and all of the water has evaporated.

Step 5

Add the tomatoes and beans along with a cup of water or vegetable stock, bay leaves, sage, parsley and thyme.

Step 6

Bring to a boil and turn the heat to a level where it boils gently. You can add more water at this time if the stew is too thick for your liking.

Step 7

Check salt and pepper. Turn off the heat and serve hot with some crusty French bread.