Begin by heating a heavy bottomed pot on medium-high heat. Add olive oil and onion.
Cook until onion is beginning to brown around the edges.
Add mushrooms and a pinch of salt to get the mushrooms to cook down a bit faster.
When mushrooms have released their juices, add garlic and stir until fragrant.
Next add the tempeh. Allow this to heat through and then add the thyme, herbs de Provence, Italian herbs, and garlic powder. Crush the dried herbs between your fingers to release their flavors.
Allow the spices to heat up and become fragrant.
Next, add the wine, shoyu, tomato paste, and water, stir to combine. Add black pepper.
Allow the pot to come to a simmer and let cook for at least 30 minutes so the flavors meld and develop. If the dish is not saucy enough add more water.
Season with salt and pepper to taste.
If you want the dish to be a bit thicker, combine the cornstarch and water into a slurry and drizzle over the stew. Let cook until your desired consistency.