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1
In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
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2
Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
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3
Add the wine and soy sauce, raise the heat, and bring to a boil.
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4
Cook until the liquid is reduced to half its original volume.
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5
Transfer the contents of the pan to a bowl and set aside.
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6
Warm the remaining 2 tablespoons oil in the pan over medium-high heat.
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7
Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
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8
Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
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9
Add the stock and garlic.
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10
Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
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11
Add the bouquet garni and bring the stock to a boil.
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12
With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
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13
Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
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14
Cover and simmer gently for 30 minutes.
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15
Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
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16
Remove the bouquet garni.
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17
Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.
