In a pot, combine white wine, apple cider vinegar, oil, black pepper, bay leaves, and any vegetables you want to add to your escabeche. We used 1 leek, 1 carrot, and 2 garlic cloves.
Cook until the vegetables are tender. Add the tempeh, cut into cubes, and cook for 2 more minutes. Done! A great option to have ready in the kitchen for appetizers, salads, or to take to a picnic or the beach!
