Tempeh Bourgignon Recipe

Name: Tempeh Bourgignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups medium-bodied red wine, such as Pinot Noir; 1 8-oz. pkg. tempeh, cut into 1-inch cubes; 1 small onion, chopped (about 1 cup); 1 large carrot, peeled and cut into 1/2-inch dice (about 1 cup); 3 cloves garlic, peeled and chopped (about 1 Tbs.); 3 Tbs. olive oil, divided; 1/2 tsp. herbes de Provence; 1 bay leaf; 1 Tbs. balsamic vinegar; 2 Tbs. tomato paste; 7 oz. sliced shiitake mushrooms (about 4 cups); Chopped parsley, for garnish

Servings: persons

2 cups medium-bodied red wine, such as Pinot Noir
1 8-oz. pkg. tempeh, cut into 1-inch cubes
1 small onion, chopped (about 1 cup)
1 large carrot, peeled and cut into 1/2-inch dice (about 1 cup)
3 cloves garlic, peeled and chopped (about 1 Tbs.)
3 Tbs. olive oil, divided
1/2 tsp. herbes de Provence
1 bay leaf
1 Tbs. balsamic vinegar
2 Tbs. tomato paste
7 oz. sliced shiitake mushrooms (about 4 cups)
Chopped parsley, for garnish

1
Combine wine, tempeh, onion, carrot, garlic, 1 Tbs.
2
olive oil, herbes de Provence and bay leaf in large bowl.
3
Cover, and refrigerate 1 hour.
4
Strain vegetables and tempeh, and reserve wine.
5
Heat remaining oil in Dutch oven over medium-high heat.
6
Add tempeh and vegetables, and cook 5 to 7 minutes, or until tempeh cubes are browned on all sides.
7
Add vinegar, and quickly stir to coat evenly.
8
Add tomato paste, and cook 1 minute.
9
Stir in red wine marinade, scraping bottom of pot to release any stuck brown bits.
10
Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally.
11
Add water if mixture seems too dry before carrots are fully cooked.
12
Add mushrooms and 3/4 cup water, and simmer 10 minutes, or until tender.
13
Remove bay leaf.
14
Season with salt and pepper.
15
Sprinkle with parsley, and serve over rice.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups medium-bodied red wine, such as Pinot Noir, 1 8-oz. pkg. tempeh, cut into 1-inch cubes, 1 small onion, chopped (about 1 cup), 1 large carrot, peeled and cut into 1/2-inch dice (about 1 cup), and more.

Yes, Tempeh Bourgignon falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh Bourgignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions