Craving the deep, savory comfort of a classic French stew, but want to keep it plant-based? Look no further. This Vegan Tempeh Bourguignon is a true taste sensation, swapping traditional beef for hearty, protein-packed tempeh and earthy shiitake mushrooms. Marinated in a robust red wine and seasoned with aromatic herbes de Provence and a touch of balsamic vinegar, this updated classic delivers all the rich, complex flavor you love in a completely vegan and gluten-free dish. It’s the perfect elegant, yet rustic, meal for a cozy evening.
Ingredients
• YIELD: SERVES 4
• 2 cups / 475 ml medium-bodied red wine, such as Pinot Noir
• 8 oz / 225 g tempeh, cut into 1-inch cubes
• 1 small onion, chopped, about 1 cup / 150 g
• 1 large carrot, peeled and cut into ½-inch dice, about 1 cup / 125 g
• 3 cloves garlic, peeled and chopped, about 1 Tbs / 15 g
• 3 Tbs / 45 ml olive oil, divided
• ½ tsp / 2.5 g herbes de Provence
• 1 bay leaf
• 1 Tbs / 15 ml balsamic vinegar
• 2 Tbs / 30 g tomato paste
• 7 oz / 200 g sliced shiitake mushrooms
• ¾ cup / 180 ml water, plus more if needed
• 1 Tbs / 4 g chopped fresh parsley, for garnish
• Salt and freshly ground black pepper, to taste
Instructions
1. Create the Marinade: In a large bowl, combine the red wine, tempeh cubes, chopped onion, diced carrot, chopped garlic, 1 Tbs / 15 ml of the olive oil, herbes de Provence, and the bay leaf. Stir to combine, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
2. Strain and Reserve: Set a fine-mesh strainer over another bowl. Pour the marinade mixture through it to separate the solids from the liquid. Be sure to reserve the red wine marinade for later.
3. Sauté and Build Flavor: Heat the remaining 2 Tbs / 30 ml of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the strained tempeh and vegetables. Cook, stirring occasionally, for 5-7 minutes until the tempeh is nicely browned on all sides.
4. Deglaze and Simmer: Stir in the balsamic vinegar, then add the tomato paste and cook for 1 minute more, stirring constantly. Pour in the reserved red wine marinade, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits. Reduce heat to medium-low, cover, and simmer for 30 minutes, or until the carrots are tender, stirring occasionally. Add a splash of water if the stew seems too dry.
5. Add Mushrooms and Finish: Stir in the sliced shiitake mushrooms and ¾ cup / 180 ml of water. Continue to simmer, uncovered, for another 10 minutes until the mushrooms are tender. Remove the bay leaf and season generously with salt and pepper to your taste.
6. Garnish and Serve: Ladle the hot bourguignon into bowls. Garnish with fresh parsley and serve immediately over creamy mashed potatoes, rice, or with crusty bread.
Nutritional Information
• Nutrition Information
• Calories: 269
• Protein: 14 g
• Total Fat: 13 g
• Saturated Fat: 2 g
• Carbohydrates: 24 g
• Cholesterol: 0 mg
• Sodium: 338 mg
• Fiber: 6 g
• Sugar: 9 g
Pro Tips
• For a deeper, more complex flavor, marinate the tempeh and vegetables overnight in the refrigerator. The longer infusion will make the tempeh incredibly savory.
• To reduce any potential bitterness from the tempeh, steam the cubes for 10 minutes before adding them to the marinade. This step softens the tempeh and makes it more absorbent.
• While shiitakes provide a wonderful umami flavor, feel free to use a mix of mushrooms. Cremini, portobello, or even oyster mushrooms would be delicious additions.
• This stew is fantastic served over creamy polenta or wide egg-free noodles for a truly comforting and complete meal.
FAQ
Q: Can I make this bourguignon without tempeh
A: Absolutely. While tempeh provides a fantastic meaty texture and protein, you can substitute it with large, thick-cut portobello mushrooms or seitan (if you don’t need it to be gluten-free). For a different style of stew, firm lentils or chickpeas can also be used.
Q: Is this vegan bourguignon a good source of protein
A: Yes, this dish is a great source of plant-based protein. Each serving contains 14 grams of protein, primarily from the tempeh, which is a complete protein made from soybeans. The shiitake mushrooms also contribute to the overall protein content.
Q: How can I make this recipe alcohol-free
A: To make an alcohol-free version, replace the 2 cups of red wine with an equal amount of high-quality vegetable broth. To replicate the wine’s depth and acidity, add an extra tablespoon of balsamic vinegar and a tablespoon of unsweetened cranberry or pomegranate juice to the broth.
Q: How should I store and reheat this tempeh bourguignon
A: This stew stores wonderfully and the flavors often taste even better the next day. Keep it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or vegetable broth if it has thickened too much.
