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.
Tempeh Mushroom Bourguignon
- Prep Time: 60 mins
- Cook Time: 35 mins
- Total Time: 1 hour 35 mins
- Yield: 2 servings 1x
Ingredients
- 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
Instructions
- 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
Nutrition
- 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?
I LOVE tempeh and have not had it in a while! But I am heading to TJ’s mid-week, so I will make sure to pick some up. I love the texture and nutty flavor that it has. This recipe looks delicious!
Love the sounds of this! Tempeh is my favorite and this is a new way to try it!
I’ve been loving Tempeh lately! (We’ve been making lots of tacos!) My husband loves mushrooms so this recipe looks PERFECT!
★★★★★
This looks and sounds absolutely delicious. I would never have thought to add grape juice to a savory meal like this one!
This is brilliant! I love that you used the grape juice in a savory dish. I tested a sweet dish first and used that for this contest, but have another savory one I did that I absolutely love so I’ll probably post that shortly. I love beef bourguignon so I’m sure I’d love this tempeh version too!
I’ve never had tempeh. But this looks delish. Pretty pics!
I love Tempeh! What a fun new way to make it thanks for sharing
I have to admit–there’s a few ingredients in this dish I’ve never tried. But it looks so decadent and comforting that I’m going to have to try it!
This looks great Emily! What a fun and creative vegan spin on a French classic. I never cook with Tempeh, but I’m so intrigued to try it now. Thanks for participating in the contest and good luck 🙂
Mm. Looks delicious! Love the big chunks of carrots and everything!
This looks so yummy and warming. Perfect for a cold day. I did not know that about grape juice. I love grape juice and now I have a good reason/justification to drink it. 🙂
This looks absolutely delicious!!! Such a creative way to incorporate grape juice.
This looks delicious. I haven’t had much luck with cooking tempeh so I’m looking forward to trying your recipe.
this is a second recipe i am seeing with tempeh, an ingredient i dont try enough. i will have to pick up some next week to try.
That looks beautiful and nutritious!
I will send you some warmth! It is mid 80s here today!
How creative! I don’t think I have ever cooked with grape juice.
I have never cooked with grape juice before – this looks like a great way to start!
This is calling my name!!
This looks amazing!
★★★★★