Tempeh Bourguignon

Name: Tempeh Bourguignon
Cook time: 50 min
Total time: 50 min
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

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Cook Time: 50 minutes

Total: 50 minutes

Servings: 4

Cost: $17.15 /serving

Author : drhousespcatcher

soytofu beans vegetable

Instructions

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Step 1

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

Step 2

Strain and reserve the wine.

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

Add water if too dry before done.

Step 8

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

Step 9

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

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