Tempeh with Forty Cloves of Garlic: A Vegan Provencal Dream

I remember the first time I encountered the classic “chicken with forty cloves of garlic.” The aroma alone – a heady blend of sweet, pungent garlic mingling with savory chicken and herbs – was intoxicating. It was at a tiny bistro in the south of France, and the dish was so comforting, so rustic, that it felt like a warm hug on a chilly evening. Ever since, I’ve been fascinated by garlic’s transformative power when cooked low and slow, and this vegan adaptation, using tempeh instead of chicken, allows me to indulge in that same delicious experience while staying true to my plant-based values.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6
• Dietary Type: Vegan

Ingredients

• 4 tablespoons olive oil
• ¾ lb tempeh, sliced into bite-size pieces
• ¼ cup dry white wine
• 2 tablespoons naturally brewed soy sauce
• 2 leeks, white and tender green parts, julienned
• 1 lb mixed exotic mushrooms, sliced (such as cremini, portobello, shiitake, and oyster)
• 1 tablespoon unbleached all-purpose flour
• 5 ½ cups homemade vegetable stock
• 40 cloves very fresh garlic, peeled
• 2 sprigs fresh thyme
• 1 sprig parsley
• ¼ cup celery leaves
• Sea salt
• Fresh ground black pepper
• Chopped fresh parsley (to garnish)

Equipment Needed

• Wide, heavy saute pan
• Kitchen twine or cheesecloth

Instructions

1. In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the olive oil. Be sure the pan is large enough to accommodate all of the tempeh and mushrooms comfortably. Using a cast-iron skillet will help maintain even heat distribution.
2. Add the tempeh and saute until golden brown on all sides, about 8 to 10 minutes. Don’t overcrowd the pan; if necessary, work in batches to ensure proper browning. Achieving a good sear on the tempeh adds depth of flavor to the final dish.
3. Add the white wine and soy sauce, raise the heat to medium-high, and bring to a boil. The wine will help deglaze the pan, lifting any flavorful browned bits from the bottom. The soy sauce adds umami and richness.
4. Cook until the liquid is reduced to half its original volume. This concentrates the flavors and creates a light glaze on the tempeh.
5. Transfer the contents of the pan to a bowl and set aside. This prevents the tempeh from overcooking while you prepare the vegetables.
6. Warm the remaining 2 tablespoons olive oil in the pan over medium-high heat.
7. Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized. This step is crucial for developing the savory foundation of the dish. Allow the mushrooms to release their moisture and then reabsorb it, intensifying their flavor. Be patient; good caramelization takes time.
8. Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes. This creates a roux, which will help thicken the sauce. Ensure the flour is fully incorporated and cooked through to avoid a pasty taste.
9. Add the vegetable stock and garlic. Adding the stock slowly, while stirring constantly, will help prevent lumps from forming.
10. Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves. This bundle of herbs will infuse the dish with subtle aromatic notes. Cheesecloth is preferable as it keeps all the small leaves from floating freely in the dish.
11. Add the bouquet garni and bring the stock to a boil.
12. With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan. These browned bits, known as fond, are packed with flavor and will add depth to the sauce.
13. Reduce the heat to low and add the tempeh with any juices that have collected in the bowl. The juices contain all the flavour that has escaped the tempeh.
14. Cover and simmer gently for 30 minutes. Simmering allows the flavors to meld together and the garlic to soften and sweeten.
15. Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce. This final reduction intensifies the flavors and creates a rich, glossy sauce that coats the tempeh and vegetables.
16. Remove the bouquet garni.
17. Season with salt and pepper to taste, sprinkle with chopped parsley, and serve immediately. A generous sprinkle of fresh parsley adds brightness and a pop of color.

Expert Tips & Tricks

• Blooming the Garlic: To enhance the garlic’s sweetness and mellow its pungent bite, consider gently smashing the cloves before peeling and soaking them in milk (dairy or plant-based) for 30 minutes before adding them to the pan. This helps draw out some of the stronger, harsher compounds.
• Tempeh Preparation: For enhanced flavor and texture, try steaming or boiling the tempeh for 10 minutes before slicing and sauteing. This helps remove any bitterness and makes the tempeh more absorbent.
• Mushroom Variety: Don’t be afraid to experiment with different types of mushrooms. Each variety brings its unique flavor and texture to the dish. For a more intense earthy flavor, add a handful of dried porcini mushrooms that have been rehydrated in hot water (reserve the soaking liquid to add to the vegetable stock).
• Make Ahead: The dish can be made a day in advance. In fact, the flavors meld and deepen over time. Reheat gently over low heat before serving.

Serving & Storage Suggestions

Serve this Tempeh with Forty Cloves of Garlic hot, garnished with a generous sprinkle of fresh parsley. It pairs beautifully with a side of creamy mashed potatoes, polenta, or crusty bread for soaking up the delicious sauce. It’s also excellent served over rice or quinoa.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of vegetable stock if needed to loosen the sauce. The dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	401.8 kcal	N/A
Calories from Fat	210 g	52%
Total Fat	23.4 g	35%
Saturated Fat	3.9 g	19%
Cholesterol	0 mg	0%
Sodium	536 mg	22%
Total Carbohydrate	29.6 g	9%
Dietary Fiber	2.8 g	11%
Sugars	4.3 g	17%
Protein	22.9 g	45%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure the vegetable stock is gluten-free. Use a gluten-free all-purpose flour blend or cornstarch as a thickening agent instead of wheat flour.
• Tofu Option: While this recipe is written for tempeh, firm or extra-firm tofu can be used as a substitute. Press the tofu to remove excess water before sauteing.
• Spice it Up: Add a pinch of red pepper flakes or a finely chopped chili pepper to the pan along with the leeks and mushrooms for a touch of heat.
• Seasonal Variation: In the fall, try adding roasted butternut squash or sweet potatoes to the pan along with the mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I use pre-minced garlic instead of peeling 40 cloves?
A: While you can, the flavor won’t be the same. Freshly peeled garlic provides a sweeter, more nuanced flavor than pre-minced garlic, which can be harsh and bitter.

Q: I don’t have all the mushroom varieties listed. Can I use just one or two types?
A: Absolutely! Use whatever mushrooms you have on hand or prefer. A combination of cremini and shiitake mushrooms works well.

Q: Can I use vegetable bouillon cubes instead of homemade vegetable stock?
A: Yes, but be mindful of the sodium content. Use low-sodium bouillon cubes or adjust the seasoning accordingly. Homemade stock is always preferred for the best flavor.

Q: My sauce isn’t thickening. What can I do?
A: If the sauce isn’t thickening after simmering, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk the slurry into the simmering sauce and cook for a minute or two until thickened.

Q: Can I use a different type of wine?
A: Yes, a dry sherry or even a dry white vermouth would work well in place of the white wine.

Final Thoughts

This Tempeh with Forty Cloves of Garlic is a testament to the fact that vegan cuisine can be both incredibly flavorful and deeply satisfying. The combination of savory tempeh, earthy mushrooms, and sweet, mellow garlic creates a dish that is both comforting and elegant. I encourage you to try this recipe and experience the magic of forty cloves of garlic for yourself. Don’t hesitate to experiment with different mushroom varieties and herbs to create your own unique version. And most importantly, enjoy the process of cooking and sharing this delicious meal with loved ones!