TEMPEH BOURGUIGNON

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Tempeh Bourguignon image

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

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

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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