Tempeh Bourguignon Recipe
This vegan beef-less bourguignon recipe is definitely not the same sauce you'll find in Julia Child's Mastering the Art of French Cooking. Luckily, Bourguignon doesn't necessarily have to be complicated, nor made with meat! The name really just refers to a sauce based on the wine made in the Burgundy region of France.
- 1 cup brown rice dry
- 1 cup mushrooms sliced
- 1 tsp coconut oil
- 1 onion diced
- 1 clove garlic minced
- 1 package tempeh sliced
- 1 Tbsp whole grain flour
- ½ cup dry red wine
- ½ cup water
- 1 tsp fresh thyme or dried
- 1 Tbsp fresh parsley finely chopped
- salt and pepper to taste
Put the rice in a pot with a tight-fitting lid, along with 2 cups of water. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes, covered. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
Heat a large pan to medium-high and saute the mushrooms in the coconut oil. Allow them to soften and release their juices before adding the onion, then the garlic.
Once the onions and garlic are softened, either remove the vegetables from the pan or push them to the outside and add the tempeh. Sprinkle some flour over the tempeh and allow it to seal around the tempeh and brown on the bottom of the pan for a few minutes. Add the wine and the water, and stir the vegetables in with the tempeh. Add the seasonings, and allow everything to merge on the heat for a few minutes.
Serve the tempeh bourguignon over brown rice, with a glass of wine to enjoy it with.