Tempeh Bourguignon
"From the Holiday Vegetarian Times Issue 2006"
photo by Lhelms15
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
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
directions
- Combine wine, tempeh, onion, carrot, garlic, 1 tbsp olive oil, herbes de provence, and bay in large bowl. Cover refrigerate for an hour.
- Strain and reserve the wine.
- Heat remaining oil in dutch oven over medium high heat add tempeh and vegetables and cook 5 to 7 minutes or until tempeh is browned on all sides.
- Add vinegar and quickly stir to coat evenly. Add tomato paste and cook one minute.
- Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.
- Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender. Stir occasionally.
- Add water if too dry before done.
- Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.
- Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.
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Reviews
-
I ate this same dish at an eclectic restaurant for New Years. It was the best vegetarian/vegan dish I ever had. This recipe is very, very close to that dish! Thanks for sharing!! -
I followed the recipe sort of loosely...for example, I added some zucchini and yellow squash I needed to use up, extra carrot (all julianned), extra garlic and substituted baby bellas (using about 12 oz) since I'm out of shiitakes. I did follow the recipe precisely for the sauce, which is the important part. This is very, very tasty and would work with a wide variety of veggies. I imagine this would be good with tofu or seitan as well. Thanks for posting this. -
I'm sorry to say it, but I was disappointed with this recipe. The pinot noir and balsamic vinegar made the whole thing taste too pungent, and I felt like it as ultimately a waste of lots of shiitake mushrooms, which I didn't even really taste in the end. -
Excellent! Easy to make and good for you. This is going to be a regular for me. -
Excellent dish! I changed a few things... most importantly I used tofu and not tempeh as it's easier to find here. Also I couldn't find exactly Herbes de Province and settled for a rub that was that plus garlic and onion. Turned out great- very nice heavy wine flavor with a bit of a bite. My tofu-hating roomate cleared her plate and loved that it looked meaty. Very easy to prepare. Definitely a make-again! Thanks!
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Tweaks
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I'm not exactly sure how intellectual property works across recipe websites, but this is word-for-word the exact same recipe as in https://www.vegetariantimes.com/recipes/tempeh-bourgignon (without the nutrition information at the bottom and the "full-bodied wine, such as Pinot Noir" note, making this look like the copy)
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