Cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons low-sodium soy sauce
4 cups thinly sliced leek (about 4 large)
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups diced shiitake mushroom caps (about 4 ounces)
2 (4-inch) portobello mushroom caps, gills removed, chopped
1 tablespoon all-purpose flour
1/3 cup celery leaves
2 thyme sprigs
1 parsley sprig
1/2 cup thinly sliced garlic (about 20 cloves)
1 (14 1/2-ounce) can vegetable broth
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon rind (optional)