Tempeh Bourguignon

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.