Tempeh Bourguignon

Recipe by Chef #208121
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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