Vegan Tempeh Mushroom Bourguignon — A classic French dinner recipe made meat and alcohol free! A stew of tempeh, mushrooms, and carrots simmered in a rich sauce made with grape juice!
By posting this recipe, I am entering my recipe into the Taste the Mighty Concord Welch’s Recipe Contest, a sponsored recipe contest in which I am eligible to win prizes. I was not compensated for my time.
March can get to being spring any time now. It was 8 degrees here on Saturday. EIGHT. Seriously?!
I’ve never wanted a zero in my life more than right now…
But I try to be a pretty positive person most of the time, so at least this
chilly straight up freezing weather gave me a chance to channel my inner Julia Child and break out my favorite kitchen tool in the ever growing kitchen artillery — da’ dutch oven.
…or le oven dutch if I’m working on my Ms. Child impression, but there’s no wine in this recipe so let’s not get too carried away here now…
When I heard about the Welch’s Taste the Mighty Concord recipe contest, I knew I wanted to show just how savory grapes can werk it.
And hey, it is lent after all, and while I may have not given up anything in particular, this recipe is perfect for those who decided to take a break from alcohol, meat, or both because it’s made without the beef or wine that’s usually found in this spin on a French classic, beef bourguignon.
Yes, yes, the cooking process usually gets rid of any of the alcohol used, but I wanted to make this one 100% alcohol-free, kid, and lent-friendly.
…even if Julia is rolling in here grave right about now.
Did you know that 100% grape juice made with Concord grapes provides many of the same polyphenols (or plant nutrients) and heart-health benefits as red wine? ..Because I sure didn’t.
I think I may see a juice box happy hour in my near future…
But for now, I’ll just cook with it, because this dish came out AWESOME.
You can serve it on top of mashed potatoes, rice, or do it up really French with a thick slice of crusty bread for sopping up that sober sauce.
- 1 (8 ounce) block tempeh, cubed
- 2 large carrots, chopped
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup 100% Welch’s grape juice
- 1 cup + 1/2 cup low sodium vegetable stock, divided
- 3 tablespoons red wine vinegar
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1/2 teaspoon herbs de provence
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon olive oil
- 3 tablespoons tomato paste
- 1 cup button mushrooms, quartered
- In a large bowl with a lid, combine tempeh, carrots, onion, garlic, juice, 1 cup of stock, vinegar, 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 saute 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.
- Category: entree, main dish
- Serving Size: 1/2 recipe
- Calories: 364
- Sugar: 26 Added Sugar: 0
- Sodium: 551
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 13
- Protein: 26
- Cholesterol: 0
[Tweet “A #Vegan Tempeh Mushroom Bourguignon made with @Welchs grape juice! #AD #TastetheMightyConcord”]
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Make it a great day!
Have you ever cooked with grape juice?
Are you giving anything up for lent?