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    You are in: Home / Recipes / Tempeh Bourguignon Recipe
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    Tempeh Bourguignon

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    0 mins

    50 mins

    Chef #208121's Note:

    From the Holiday Vegetarian Times Issue 2006

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Strain and reserve the wine.
    3. 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. 4
      Add vinegar and quickly stir to coat evenly. Add tomato paste and cook one minute.
    5. 5
      Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.
    6. 6
      Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender. Stir occasionally.
    7. 7
      Add water if too dry before done.
    8. 8
      Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.
    9. 9
      Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.

    Browse Our Top Tempeh Recipes

    Ratings & Reviews:

    • on November 02, 2009

      55

      I followed the recipe sort of loosely...for example, I added some zucchini and yellow squash I needed to use up, extra carrot (all julianned), extra garlic and substituted baby bellas (using about 12 oz) since I'm out of shiitakes. I did follow the recipe precisely for the sauce, which is the important part. This is very, very tasty and would work with a wide variety of veggies. I imagine this would be good with tofu or seitan as well. Thanks for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2009

      35

      I'm sorry to say it, but I was disappointed with this recipe. The pinot noir and balsamic vinegar made the whole thing taste too pungent, and I felt like it as ultimately a waste of lots of shiitake mushrooms, which I didn't even really taste in the end.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2009

      55

      Excellent! Easy to make and good for you. This is going to be a regular for me.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Tempeh Bourguignon

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 340.1
     
    Calories from Fat 149
    43%
    Total Fat 16.6 g
    25%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 88.9 mg
    3%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.3 g
    17%
    Protein 12.5 g
    25%

    The following items or measurements are not included:

    herbes de provence

    Ideas from Food.com

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