Tempeh Bourguignon

Ingredients

• 2 cups pinot noir wine
• 8 ounces tempeh, cut into 1 inch cubes
• 1 small onion, chopped
• 1 large carrot, peeled and cut into 1/2 inch dice
• 3 garlic cloves, 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 ounces sliced shiitake mushrooms
• 3/4 cup water
• chopped parsley, garnish

Directions

1. 1

   Combine wine, tempeh, onion, carrot, garlic, 1 tbsp olive oil, herbes de provence, and bay in large bowl. Cover refrigerate for an hour.

2. 2

   Strain and reserve the wine.

3. 3

   Heat remaining oil in dutch oven over medium high heat add tempeh and vegetables and cook 5 to 7 minutes or until tempeh is browned on all sides.

4. 4

   Add vinegar and quickly stir to coat evenly. Add tomato paste and cook one minute.

5. 5

   Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.

6. 6

   Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender. Stir occasionally.

7. 7

   Add water if too dry before done.

8. 8

   Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.

9. 9

   Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.