Combine first 4 ingredients in a medium bowl. Add tempeh; toss gently. Arrange tempeh mixture in a single layer in a 11 x 7-inch baking dish. Bake at 375° for 30 minutes.
Heat a Dutch oven coated with cooking spray over medium heat. Add onion; cook 7 minutes or until tender, stirring frequently. Add thyme, rosemary, and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Stir in tomatoes and rind; cover, reduce heat, and simmer 15 minutes. Stir in tempeh and olives; cook 5 minutes. Discard rind. Sprinkle with parsley; serve over rice.
The baked tempeh had great texture and flavor, but the stew itself was too onion-y; would cut the onions in half easily and not miss a bit. The olives, on the other hand, needed to be increased! The orange flavor got drowned out by the other spices, so I'll add a little grated orange rind sprinkled on top at the end.
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