Tempeh cabbage tomato sauce served on polenta

2 Celery stalks large mince 

1 small sweet onion diced 

4 cloves of garlic (next time add more) 

8oz package tempeh original broken up

12 oz can tomato diced (or whichever you have)

1/2 small cabbage 

Seasonings 

Fennel seeds

Bay leaf 

Oregano 

Smoked paprika 

Bouillon 

Salt 

Red wine 

Water 

I wanted something hearty for a cold night and this is my forest try

Sauté celery, onion, garlic for a few minutes 

Add the tempeh and sauté a few minutes 

Add can of tomatoes diced and some water and the seasoning

At this point i let it simmer for too long and the water evaporated so I had to rehydrate with several cups of water and then added wine and bouillon. 

Added cabbage and more water then hard simmer to get the cabbage to soften - next time add the cabbage earlier. 

Served with polenta

grated pecorino on top

Next time: 

Mushrooms 

Kale

National yeast