Red Wine Stew
10-12 tiny potatoes (red or fingerling - the ones I used were teeny!)
5 stalks asparagus, chopped
4 oz. tempeh, cut into squares
3 carrots, chopped
1/2 onion, chopped
any other veggies you want, chopped
1 cup red wine
1/2 cup vegetable stock (less or more as needed)
garlic to taste
rosemary, to taste
thyme, to taste
sage, to taste
Mix all ingredients in a casserole dish. Cover and bake in oven at 350 degrees F for 45 minutes. Serve with rice or a nice bread.
Source of recipe: A variation of the beef stew my mom made when I was a kid.