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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! | @sinfulnutrition | AD | #TasteTheMightyConcord

Tempeh Mushroom Bourguignon


Ingredients

Units Scale
  • 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

  1. 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.
  2. Cover, and refrigerate for 1 hour.
  3. Heat oil in a large dutch oven or stockpot over medium-high heat.
  4. Strain vegetables and tempeh and reserve marinade.
  5. Add vegetables and tempeh to pot, and saute for 5 minutes.
  6. Stir in tomato paste followed by reserved marinade.
  7. Reduce heat to medium-low, cover, and simmer for 20 minutes.
  8. Add mushrooms, and remaining vegetable stock, and cook an additional 10 minutes.
  • Prep Time: 60 mins
  • Cook Time: 35 mins
  • 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