Tempeh Bourguignon
A French-inspired vegetarian dish, Tempeh Bourguignon is a rich and flavorful stew made with tempeh instead of traditional beef.
Ingredients
- ●1 block, cut into 1-inch pieces tempeh
- ●1/2 cup, melted moltensuch as Gruyère or Emmental
- ●1 tablespoon egyptiansuch as cumin or coriander
- ●2 cups, cubed taginesuch as butternut squash or carrots
- ●1 medium, chopped onionsuch as yellow or white
- ●3 cloves, minced garlic
- ●2 sprigs, fresh thymesuch as dried or fresh
- ●2 leaves, fresh bay leavessuch as dried or fresh
- ●1 cup red winesuch as Cabernet Sauvignon or Merlot
- ●2 cups vegetable brothsuch as low-sodium or homemade
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high.
- 2
Add the tempeh and cook until browned, about 5 minutes. Remove from pot and set aside.
- 3
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 4
Add the tagine, thyme, and bay leaves to the pot and cook for 2 minutes.
- 5
Add the red wine and vegetable broth to the pot and bring to a boil.
- 6
Return the tempeh to the pot and reduce the heat to low.
- 7
Simmer, covered, until the tempeh is tender, about 20 minutes.
- 8
Stir in the molten and cook until melted and bubbly.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with fresh thyme if desired.
- 11
Let it rest for 10 minutes before serving.