• 1 pound tempeh
  • 2 yellow onions (sliced)
  • 5 carrots (sliced 1 inch thick)
  • 5 cloves of garlic (chopped)
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 tsp thyme
  • 1 tsp sea salt
  • 2 tsp fresh ground pepper
  • 1 bottle red wine
  • 1/2 c olive oil
  • sauteed mushrooms (optional)
Tempeh Bourguignonne

This is tempeh with a french flair. If I had to compare tempeh to a meat, I would liken it to beef however it has it's own distinct taste and texture that lends itself perfectly to this dish.

Tempeh Bourguignonne is like a thick and hearty stew but it is really much more than a stew. You'll have to try it to see what I mean. The wine you choose will have a drastic effect on the outcome of this dish. I like to use a decent French Cote-du-Rhone that I can pick up for - at any store with a reasonable selection.

I like to serve mine with mashed millet and buttermilk biscuits. This is truely a unique dish and one of my favorites. This dish is excellent reheated the next day.

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  1. In a large 15 inch frying pan or a dutch oven, heat 1/2 of the olive oil up but be very careful not to smoke it. Saute tempeh that has been sliced into 1/4-1/2 inch slices. Lightly brown it on both sides.

  2. Pour in the rest of the olive oil and add in onions, carrot and garlic. Continue to saute until the onion starts to brown.

  3. Add the tomato paste, bay leaves, thyme, salt, pepper and pour in the wine. Turn up the heat and boil off roughly half of the wine while occasionally stirring. This will take 20 minutes or so.

  4. Pour everything into a small oven proof glass or ceramic container and cover it with foil. Bake for 2.5 hours at 325 degrees.

  5. Stir in the optional sauteed mushroom if you like and serve. I like the dish without them personally.

This recipe was last updated: 03-25-2006