Tempeh and Wild Mushroom Fricassee

cooking.nytimes.com

Andrea

Cooking spray

12 ounces tempeh, cut into ½-inch cubes

¼ cup dry white wine

2 tablespoons less-sodium soy sauce

4 cups thinly sliced leeks (about 4 large)

2 cups sliced button mushrooms

2 cups sliced cremini mushrooms

2 cups diced shiitake mushroom caps (about 4 ounces)

2 (4-inch) portobello mushroom caps, gills removed, chopped

1 tablespoon all-purpose flour

⅓ cup celery leaves

2 thyme sprigs

1 parsley sprig

½ cup thinly sliced garlic (about 20 cloves)

1 (14½-ounce) can organic vegetable broth

1 tablespoon fresh lemon juice

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

1 tablespoon grated lemon rind (optional)

Directions at cooking.nytimes.com

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