Tempeh Bourguignon

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

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