Tempeh Bourguignon

Name: Tempeh Bourguignon
Ingredients: 2 cups pinot noir wine; 8 ounces tempeh, cut into 1 inch cubes; 1 small onion, chopped; 1 large carrot, peeled and cut into 1/2 inch dice; 3 garlic cloves, peeled and chopped; 3 tablespoons olive oil, divided; 1⁄2 teaspoon herbes de provence; 1 bay leaf; 1 tablespoon balsamic vinegar; 2 tablespoons tomato paste; 7 ounces sliced shiitake mushrooms; 3⁄4 cup water; chopped parsley, garnish