Mix the dried herbs, half the pepper, salt and all-purpose flour.
Dredge the tempeh cubes in the flour, shake off any excess flour.
Heat half the oil in a large skillet. Add the tempeh cubes and allow each side to turn golden-brown. Remove from the skillet and reserve.
Add the remaining oil to the skillet. Add the onions, celery, carrots and potatoes and cook until they begin to soften, about 2-3 minutes. Add any of the flour left over from dredging the tempeh and stir in well.
Add the wine. Allow the wine to evaporate, stirring often, until the vegetables take on a lightly golden hue.
Add pepper, salt to taste and 3 cups of water.
Bring to a boil, lower heat, cover, and allow the stew to simmer until the vegetables are almost cooked, about 20 minutes.
Add the tempeh cubes and mix in. Cook another 10 minutes.
Add another tablespoon of the vegan butter, if you like. It makes the stew taste extra-rich, but if you'd rather not, you can leave it out.
Add the chopped, fresh herbs. Check for salt.
Serve piping hot with some crusty bread or rice.