Tempeh Creole

Ingredients

• 8 Tbsp. shoyu (soy sauce)
• 2 Tbsp. Creole seasoning
• 8 slices fresh ginger
• 2 1-inch pieces kombu (sea vegetable)
• 1/4 tsp. sea salt
• 2 cloves garlic, sliced
• 6 cups water
• 2 8-oz. pkgs. tempeh
• 3 Tbsp. Creole seasoning
• 1/2 cup unbleached flour
• 4 Tbsp. canola oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 2 cups peeled, seeded, and chopped tomatoes
• 1 Tbsp. chopped garlic
• 5 bay leaves
• 1/4 tsp. dried thyme
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1/2 cup dry red wine
• Salt, to taste
• Cayenne pepper, to taste
• Freshly ground black pepper, to taste
• 3 Tbsp. chopped green onions
• 2 Tbsp. finely chopped parsley