Monday, April 20, 2015

Tempeh Bourgignon

The original recipe suggests serving over rice, we just served it with big pieces of be bread and dipped the bread in the glorious sauce.

Tempeh Bourgignon
Magazine Recipe

2            cups medium-bodied red wine, such as Pinot Noir
1            8-oz. package tempeh, cut into 1-inch cubes
1            small onion, chopped (about 1 cup)
1            large carrot, peeled and cut into 1/2 “ dice (about 1 cup)
3            cloves garlic, peeled and chopped
3            tablespoons olive oil, divided
1/2         teaspoon herbes de Provence
1            bay leaf
1            tablespoon  balsamic vinegar
2            tablespoons tomato paste
7            oz. shiitake mushrooms (or white)
1/2         cup peas –optional
              chopped parsley, for garnish

Combine wine, tempeh, onion, carrot, garlic, 1 tablespoon olive oil, herbes de Provence and bay leaf in large bowl.   Cover and refrigerate 1 hour.

Strain vegetables and tempeh, and reserve wine.

Heat remaining oil in Dutch oven over medium-high heat.  Add tempeh and vegetables, and cook 5-7 minutes, or until tempeh cubes are browned on all sides.  Add vinegar, and quickly stir to coat evenly.  Add tomato paste, and cook 1 minute.  Stir in red wine marinade scraping bottom of pot to release any stuck brown bits.  Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally.  Add water if mixture seems too dry before carrots are fully cooked. 

Add mushrooms and 3/4 cup water and simmer 10 minutes, or until tender.  Remove bay leaf.  Season with salt and pepper.  Sprinkle with parsley, and serve over rice.  

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