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Tempeh Bourgignon Recipe

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This recipe for Tempeh Bourgignon is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp olive oil
1 1/2 c chopped onions
4 Garlic cloves, minced or pressed
2 bay leaves
1/2 tsp salt
1/2 c chopped celery
1 c chopped fennel bulb
4 c coarsely chopped mushrooms
8 oz tempeh, cut into 1/2 inch cubes
1/2 c dry red wine
15 oz can diced tomatoes
1 Tbsp Dijon mustard (optional)
2 Tbsp minced fresh thyme
1/4 tsp ground black pepper
1 Tbsp soy sauce
chopped fennel fronds or fresh parsley (optional)
Directions:
Directions:
In a soup pot on medium heat, warm the olive oil and cook the onions, garlic, bay leaves and salt for about 5 minutes. Add the celery, carrots, fennel and mushrooms and cook, stirring frequently, until the mushrooms begin to release juice, about 10 minutes.

Stir in the tempeh, red wine, and tomatoes, and bring to a boil. Reduce the heat and simmer, covered, for about 15 minutes, stirring occasionally.

Stir in the Dijon mustard if using, the thyme, black pepper and soy sauce and simmer, covered, for about 5 minutes. When the stew is done, stir in chopped fennel fronds or parsley, if desired.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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