Tempeh Coq au Vin

Combine the red wine, soy sauce, balsamic vinegar, smoked paprika, black pepper, thyme, rosemary, bay leaves, and half the garlic in a large bowl. Add the tempeh chunks and toss to coat thoroughly.

Cover and refrigerate for at least 8 hours, or up to 24 hours, turning the tempeh once halfway through.

Remove the tempeh from the marinade and pat dry with kitchen paper. Reserve the marinade liquid and discard the herb sprigs and bay leaves.

Heat 2 tablespoons of olive oil in a large heavy-bottomed Dutch oven or casserole over medium-high heat. Add the tempeh in a single layer and sear for 3–4 minutes per side, until deeply browned on all surfaces. Transfer to a plate.

Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pot. Add the pearl onions and cook for 6–8 minutes, stirring occasionally, until they are golden and beginning to caramelise at the edges.

Add the mushrooms to the pot and cook for 5 minutes, without stirring for the first 2 minutes, until they are browned and have released most of their moisture.

Add the remaining garlic and cook for 1 minute, stirring constantly, until fragrant.

Sprinkle the flour over the vegetables and stir continuously for 2 minutes, cooking out the raw flour taste.

Add the tomato paste and miso paste, stirring to coat everything evenly, and cook for 2 minutes until the paste darkens slightly.

Pour in the reserved marinade and the vegetable stock, scraping up any browned bits from the base of the pot. Return the seared tempeh to the pot.

Bring the liquid to a gentle boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, until the sauce has reduced by roughly one-third and coats the back of a spoon.

Remove from heat, taste, and adjust seasoning with salt and pepper. Discard any remaining herb stems. Scatter with chopped parsley and serve immediately with crusty bread, creamy polenta, or mashed potato.