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

13 ingredients

9 steps

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

1

Combine wine, tempeh, onion, carrot, garlic, 1 tbsp olive oil, herbes de provence, and bay in large bowl. Cover refrigerate for an hour.
2

Strain and reserve the wine.
3

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.
4

Add vinegar and quickly stir to coat evenly. Add tomato paste and cook one minute.
5

Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.
6

Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender. Stir occasionally.
7

Add water if too dry before done.
8

Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.
9

Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.