INGREDIENTS
1 tbsp
Basil, dried
2
Carrots
4
Celery stalks
3
Garlic cloves
1
Onion, large
1 tbsp
Oregano, dried
1/4 cup
Parsley
1 tsp
Sage, dried
2 tbsp
Sage, fresh
16 oz
Tempeh
2 tbsp
Thyme, fresh leaves
3 cups
Vegetable stock
1/2 tsp
Maple syrup, pure
1/4 cup
Soy sauce
1 tbsp
Fennel seed
1 1/3 tsp
Paprika, smoked
1/2 tsp
Pepper, freshly ground
1/2 tsp
Red pepper flakes
1/4 tsp
Salt
3 tbsp
Olive oil
1 lb
Sourdough bread
1/2 cup
Butter
1/2 cup
White wine, dry
1/4 cup
Water