cateory: healthy_options
Tempeh Bourguignon
Reviews: 198
Ingredients:
- 1 1/2 teaspoons olive oil
- 2 large onions, diced
- 5 carrots, diced
- 8 garlic cloves, minced
- 1/4 teaspoon olive oil
- 16 ounces tempeh, defrosted, cubed
- 1 tablespoon Tamari soy sauce
- 1/2 teaspoon ground thyme
- 1/4 cup brown rice flour, (or spelt flour)
- 1 cup red wine
- 1 1/2 cups water
- 1 bay leaf
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon Tamari soy sauce
- GARNISH: 3/4 cup green onions, chopped fine
How to make
Tempeh Bourguignon
Tempeh Bourguignon
- Heat a large pot over medium-high heat and add oil. Saute onion, carrots, and garlic, sealing them one at a time (sealing is important for developing a good flavor) (about 15 minutes total).
- During this process, prepare tempeh. First, dab the oil on all sides of all the tempeh cubes, then heat a pan over medium-high heat and add the tempeh. Seal on all sides. When finished, turn off heat, let sit 3 minutes, and then splash the tamari evenly on all pieces all around the pan. Set aside.
- After vegetables are sealed, add the thyme and flour to the vegetables (add the flour slowly so it does not clump) and cook 2 more minutes. Add the prepared tempeh, peas, wine, water, bay leaf, salt, and black pepper and simmer for 10+ minutes, or until it has thickened to a sauce consistency.
- Before serving, remove bay leaf and stir in tamari. Serve over brown rice. Garnish each plate with green onions.
- Serving Ideas:
- Serve over brown rice.
- Use a decent red wine (one you would drink) for the best flavor.
Comments for
Tempeh Bourguignon
Tempeh Bourguignon
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