For the tempeh: Mix the marinade ingredients, cut the tempeh into cubes about 1.5 x 1.5 cm, and add to the marinade mixture. Set aside.
For the stew: Clean the mushrooms with a napkin or brush and cut them into quarters. In a cast-iron or heavy-bottomed pot, sauté the mushrooms over high heat with a bit of oil. Salt them at the end and set aside.
Repeat with the tempeh until browned, then set aside. Dice the onion, chop the garlic, and slice the carrot thinly. In the same pot, add a bit of olive oil, then add the onion and garlic and sauté over medium heat for about 15 minutes.
Add the carrot, sauté for a few minutes, and add the flour. Stir with a wooden spoon until the “roux” pulls away from the sides, cooking the flour. Add the tomato paste, gradually add the wine to avoid lumps, then add the broth or water, thyme, bay leaf, sugar, and season to taste. Once it reaches a boil, cook over medium-low heat for about 15 minutes.
Then add the mushrooms and tempeh. Cook for 10 more minutes until thickened and reduced. Adjust seasoning and serve with mashed potatoes and chopped parsley on top.
