Tempeh Bourgignon recipe-vegan

[Guest guest]

I made this for THanksgiving and the meat eaters ate

75% of it and 2 asked for the recipe.

I found this in a magazine and I don't remember which

one. It's on page 83 tough LOL

 

Tempeh Bourgignon

 

2 cups med. bodied red wine such as Pinot Noir

1 8oz. pkg. tempeh cut into 1-inch cubes

(I used 1 1/2 pkgs.)

1 small onion chopped

1 large carrot cut into 1/2 inch dices (I cut into

rounds) I also added 1 chopped celery stalk

3 cloves garlic, chopped

3 tbls. olive oil

1/2 tsp. herbes de Provence (in spice isle at market

or use the recipe mixture in the recipe files)

1 bay leaf (I skipped this)

1 tbl. balsamic vinegar

2 tbls. tomato paste

7 oz. or 4 cups sliced shitake muchrooms (I

reconstituted dried one)

chopped parsley for garnish (I used cilantro)

 

I steamed the tempeh for 5 mins to plump it up a

little bit.

Combine wine, tempeh, onion, carrot, garlic, 1 tbl.

olive oil, herbes of Provence, and bay leaf in large

bowl. Cover and marinate in refrigerator for 1 hour.

Strain vegatables and tempeh and reserve wine mixture.

Heat remaining oil in Dutch oven over med. high heat.

Add tempeh and vegetables and cook for 5 to 7 mins. or

until tempeh cubes are browned on all sides. Add

vinegar and quickly stir to coat evenly. Add tomato

paste and cook one minute. Stir in red wine marinade,

scraping bottom of pan to release any stuck brown

bits. Reduce heat to med. low, cover and simmer 20-30

minutes until carrots are tender.

Add mushrooms and 3/4 cup water, and simmer for 10

mins. or until tender. Remove bay leaf. Season with

salt and pepper, sprinkle with parsley and serve over

rice.

Note-I don't know what you could replace wine with if

you want to make this non-alcoholic. Grape juice is

too sweet. Pinot Noir is dry.

 

 

 

 

 

 

 

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[Guest guest]

Thankyou Donna, You have such great recipes that has Tempeh in it. They stopped

carrying it in my town, so if I want any I will have to make a trip to either

Tacoma or Poulsbo. I guess I'llb have to make a list of specialty items to make

it woth my while to go at least 75 miles round trip. It might be worth it

though, I need to get another batch of wheatgrass. Judy H

 

Donnalilacflower <thelilacflower wrote:

I made this for THanksgiving and the meat eaters ate

75% of it and 2 asked for the recipe.

I found this in a magazine and I don't remember which

one. It's on page 83 tough LOL

 

Tempeh Bourgignon

 

2 cups med. bodied red wine such as Pinot Noir

1 8oz. pkg. tempeh cut into 1-inch cubes

(I used 1 1/2 pkgs.)

1 small onion chopped

1 large carrot cut into 1/2 inch dices (I cut into

rounds) I also added 1 chopped celery stalk

3 cloves garlic, chopped

3 tbls. olive oil

1/2 tsp. herbes de Provence (in spice isle at market

or use the recipe mixture in the recipe files)

1 bay leaf (I skipped this)

1 tbl. balsamic vinegar

2 tbls. tomato paste

7 oz. or 4 cups sliced shitake muchrooms (I

reconstituted dried one)

chopped parsley for garnish (I used cilantro)

 

I steamed the tempeh for 5 mins to plump it up a

little bit.

Combine wine, tempeh, onion, carrot, garlic, 1 tbl.

olive oil, herbes of Provence, and bay leaf in large

bowl. Cover and marinate in refrigerator for 1 hour.

Strain vegatables and tempeh and reserve wine mixture.

Heat remaining oil in Dutch oven over med. high heat.

Add tempeh and vegetables and cook for 5 to 7 mins. or

until tempeh cubes are browned on all sides. Add

vinegar and quickly stir to coat evenly. Add tomato

paste and cook one minute. Stir in red wine marinade,

scraping bottom of pan to release any stuck brown

bits. Reduce heat to med. low, cover and simmer 20-30

minutes until carrots are tender.

Add mushrooms and 3/4 cup water, and simmer for 10

mins. or until tender. Remove bay leaf. Season with

salt and pepper, sprinkle with parsley and serve over

rice.

Note-I don't know what you could replace wine with if

you want to make this non-alcoholic. Grape juice is

too sweet. Pinot Noir is dry.

 

________

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http://voice.

 

 

 

 

 

 

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