photo by Lhelms15
- Ready In:
- 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
- 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.
Questions & Replies
Got a question? Share it with the community!
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.
Excellent dish! I changed a few things... most importantly I used tofu and not tempeh as it's easier to find here. Also I couldn't find exactly Herbes de Province and settled for a rub that was that plus garlic and onion. Turned out great- very nice heavy wine flavor with a bit of a bite. My tofu-hating roomate cleared her plate and loved that it looked meaty. Very easy to prepare. Definitely a make-again! Thanks!
I'm not exactly sure how intellectual property works across recipe websites, but this is word-for-word the exact same recipe as in https://www.vegetariantimes.com/recipes/tempeh-bourgignon (without the nutrition information at the bottom and the "full-bodied wine, such as Pinot Noir" note, making this look like the copy)
RECIPE SUBMITTED BY
AND that is the end of this. If the phone doesn't ring? It's me. If you are looking to ask me a question? I'm not here. I won't answer. I do not assure you that the ingredients, amounts or even the directions in any recipe under my two accounts are correct due to the bad directional pointer in the database that is causing problems with the amounts or ingredients. I will also NOT assure you they are correct when the site claims they are fixed. Use at your own risk. They will be correct on my site. End of story. Sigh.. OK IF YOU ARE LOOKING FOR JESSIE'S KEY LIME PIE? Google the name. It's all over the net. ~~~~~~~~~~~~~~~~~~~~ The opposite of the religious fanatic is not the fanatical atheist but the gentle cynic who cares not whether there is a god or not. - Eric Hoffer And no I didn't let the door hit me on the ... on the way to my site at <A HREF="http://chef.philocrates.tripod.com">Philocrate's recipes </A> where at least I can take responsibilty for mistakes in recipes.