Recipes
Vegan Tempeh Mushroom Bourguignon

Vegan Tempeh Mushroom Bourguignon

2 Total Servings
35 min Cook Time
1 hr Prep Time
1 hr
35 min Total Time

This vegan dish brings together the nutritious combination of tempeh, mushrooms and carrots slowly simmered in a delicious, Concord grape sauce.

Ingredients

1 block tempeh (8 ounces), cubed
2 large carrots, chopped (about 1 cup)
1 small yellow onion, chopped (about ½ cup)
2 garlic cloves, minced (about 2 teaspoons)
1 cup Welch's 100% Grape Juice
1 cup + ½ cup low-sodium vegetable stock, divided
3 tablespoons red wine vinegar
1 tablespoon reduced-sodium tamari or soy sauce
½ teaspoon herbs de Provence
½ teaspoon black pepper
1 bay leaf
1 teaspoon olive oil
3 tablespoons tomato paste
1 cup button mushrooms, quartered

Nutrition

Serving Size: ½ recipe

416 calories
16g total fat
3g saturated fat
579mg sodium
0mg cholesterol
46g carbohydrates
27g protein
5g fiber
28g sugar

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Preparation

Steps

In a large bowl with a lid, combine tempeh, carrots, onion, garlic, grape juice, 1 cup of stock, vinegar, tamari or soy sauce, herbs de Provence, pepper and bay leaf.
Cover and refrigerate for 1 hour.
Heat oil in a large dutch oven or stockpot over medium-high heat.
Strain vegetables and tempeh and reserve marinade.
Add vegetables and tempeh to pot and sauté for 5 minutes.
Stir in tomato paste followed by reserved marinade.
Reduce heat to medium-low, cover and simmer for 20 minutes.
Add mushrooms and remaining vegetable stock and cook an additional 10 minutes.

Recipe Created by: Emily Cooper, RDN