Adapted to be oil-free from Vegetarian Times.

Ingredients
3 small leeks, white and light green parts cut into 1-inch-thick rounds (1 1/2 cups)
2 small onions, cut into chunks ( 1 1/2 cups)
1 lb small button mushrooms, halved (4 cups)
3 large carrots, cut into 1/2-inch-thick rounds
8 oz tempeh, cut into 1/2-in cubes
4 smoky tempeh strips (such as Fakin' Bacon), chopped
3 cloves garlic, peeled and sliced
1 bottle medium-bodied red wine, such as Syrah or Beaujolais
4 sprigs fresh thyme
2 bay leaves
2 cups spelt berries

Preparation

1. Water sauté leeks and onions in a Dutch oven or large pot over medium-high heat for 5-7 minutes, or until beginning to brown. Stir in mushrooms and cook another 5-7 minutes or until mushrooms brown and most of their juices have evaporated, stirring occasionally. Add carrots, tempeh cubes, tempeh strips, garlic, and flour, and stir to coat vegetables with flour. Cook 2-3 minutes, or until fragrant.
2. Stir in wine and 3 cups water. Add thyme and bay leaves, and season with salt and pepper, if desired. Reduce heat to medium-low, partially cover, and simmer 1 1/2 hours, or until carrots are tender and sauce has thickened.
3. Meanwhile, cook spelt berries in 6 cups water 1 1/2 hours, or until soft like rice. Drain.
4. Remove tempeh au vin from heat and serve with spelt berries.