Tempeh And Wild Mushroom Fricassee

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12 ounces tempeh, cut into 1/2-inch cubes

1/4 cup dry white wine

2 tablespoons low-sodium soy sauce

4 cups thinly sliced leek (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

1/3 cup celery leaves

2 thyme sprigs

1 parsley sprig

1/2 cup thinly sliced garlic (about 20 cloves)

1 (14 1/2-ounce) can vegetable broth

1 tablespoon fresh lemon juice

1/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

1 tablespoon grated lemon rind (optional)

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