Ingredients
-
2
-
8
-
1
-
1
-
3
-
3
-
1/2
-
1
-
1
-
2
-
7
-
3/4
-
-
-
Directions
Tempeh Bourguignon, From the Holiday Vegetarian Times Issue 2006, I’m not exactly sure how intellectual property works across recipe websites, but this is word-for-word the exact same recipe as in 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)
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Steps
|
1
Done
|
Combine Wine, Tempeh, Onion, Carrot, Garlic, 1 Tbsp Olive Oil, Herbes De Provence, and Bay in Large Bowl. Cover Refrigerate For an Hour. |
|
2
Done
|
Strain and Reserve the Wine. |
|
3
Done
|
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
Done
|
Add Vinegar and Quickly Stir to Coat Evenly. Add Tomato Paste and Cook One Minute. |
|
5
Done
|
Stir in Red Wine Marinade, Scrape Bottom of Pot to Release Stuck Brown Bits. |
|
6
Done
|
Reduce Heat to Medium Low and Cover Simmering For 30 Minutes or Until Carrots Are Tender. Stir Occasionally. |
|
7
Done
|
Add Water If Too Dry Before Done. |
|
8
Done
|
Add Mushrooms and 3/4 Cup Water and Simmer 10 Minutes or Until Tender. |
|
9
Done
|
Remove Bay, Season With Salt and Pepper, Sprinkle With Parsley If Desired and Serve Over Rice. |
