Tempeh Bourguignon Recipe

Name: Tempeh Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

240

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Tempeh Bourguignon 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 Bourguignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions