Tempeh Bourguignon

Nutrition

Ingredients

Directions

1. 1

   Combine wine , tempeh , onion , carrot , garlic , 1 tbsp olive oil , herbes de provence , and bay in large bowl

2. 2

   Cover refrigerate for an hour

3. 3

   Strain and reserve the wine

4. 4

   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

5. 5

   Add vinegar and quickly stir to coat evenly

6. 6

   Add tomato paste and cook one minute

7. 7

   Stir in red wine marinade , scrape bottom of pot to release stuck brown bits

8. 8

   Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender

9. 9

   Stir occasionally

10. 10

    Add water if too dry before done

11. 11

    Add mushrooms and 3 / 4 cup water and simmer 10 minutes or until tender

12. 12

    Remove bay , season with salt and pepper , sprinkle with parsley if desired and serve over rice