Tempeh Bourguignon
Tempeh Bourguignon is a plant-based twist on the classic French dish, offering rich, savory flavors with a wholesome, earthy touch. This vegan recipe transforms tender tempeh cubes into the centerpiece of a hearty stew, simmered in a velvety red wine and vegetable broth sauce. Featuring a medley of onions, carrots, celery, and mushrooms, it’s infused with aromatic thyme and a subtle sweetness from maple syrup. Perfect for cozy dinners, this dish is both comforting and nutritious, ideal for pairing with creamy mashed potatoes, crusty bread, or fluffy rice. Ready in just over an hour, Tempeh Bourguignon brings gourmet flair to your meat-free menu while remaining satisfying for all palates.
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Recipe Information
Ingredients
- 400 grams tempeh
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 3 minced garlic cloves
- 250 grams, sliced cremini mushrooms
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 250 milliliters dry red wine
- 500 milliliters vegetable broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Cut the tempeh into bite-sized cubes and set aside.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the tempeh cubes and cook until browned on all sides, about 6–8 minutes. Remove the tempeh and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, sliced carrots, and celery for 5 minutes, or until softened.
Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and begin to brown.
Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly.
Sprinkle the flour over the vegetables and stir well to coat. Cook for another 1 minute.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3–4 minutes to reduce slightly.
Pour in the vegetable broth and stir to combine. Add the browned tempeh back to the pot along with the thyme sprigs, bay leaf, soy sauce, maple syrup, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 35–40 minutes, stirring occasionally, until the flavors have fully developed and the sauce has thickened.
Remove the thyme sprigs and bay leaf before serving.
Garnish with freshly chopped parsley, if desired, and serve hot with mashed potatoes, crusty bread, or over rice.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 51.1 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 829 mg | 64% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 6279 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
