Combine flour, 1tsp thyme & 2tsp rosemary, salt and pepper in a small bowl. Toss the cubed tempeh in the flour mixture and shake off the excess flour.
Heat 1tsp vegan butter (like earth balance) and 1tsp olive oil in a large saute pan; add the tempeh cubes and saute until golden on all sides, about 5-6 minutes. Remove onto a plate and set aside.
Heat 2tsp each of vegan butter and olive oil in the same pan; add all the veggies and saute until slightly tender, about 3-4 minutes. Add the minced garlic and cook for one more minute.
Next add the wine and let the alcohol evaporate for about 3 minutes.
Add salt, pepper and 3cups of water and bring the mixture to a boil. Lower the heat, cover and simmer until the veggies are almost cooked through, about 15-20 minutes.
Add the tempeh cubes and simmer for 10 more minutes.