Tempeh Bourguignon Recipes
TEMPEH BOURGUIGNON
Make and share this Tempeh Bourguignon recipe from Food.com.
Provided by drhousespcatcher
Categories Tempeh
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 340.1, Fat 16.6, SaturatedFat 2.7, Sodium 88.9, Carbohydrate 17.7, Fiber 2.4, Sugar 4.4, Protein 12.6
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