I can remember during the winter months as a kid walking in the door after school and sometimes the house would be filled with a warm and lovely fragrance of something good cooking in our crockpot. That smell was one that filled my house up last night but I was cooking in my big cast-iron stew pot. I have been looking for more tempeh recipes and I found this one on the
Vegetarian Times website and right away I knew this is what would satisfy because 1)it's been getting really really chilly here and 2) the tempeh marinates in a wine and would take on that lovely rich flavor. Tempeh has a different taste to it that takes getting used to. It took me a while to get used to it and now I love it. The rest of the family is still getting used to it and I have to tell you what a great recipe this is to use it in. Try this one on those carnivores out there. This is a real rich stew that hits the spot and makes you all warm inside and it is pretty rich so you can only eat so much. I served this with some drop biscuits using sorghum and whole wheat flour. Oh one more thing you could even use seitan instead.
Below is the recipe and in parentheses are my additions/changes.
Tempeh Bourgignon
Vegetarian Times Issue: November 1, 2006 p.83 — Member Rating:
This recipe will satisfy your soul with its umami-rich ingredients. Umami is the recently discovered fifth taste—after sweet, bitter, salty and sour—and comes from glutamate and other taste-bud-stimulating compounds found in food. Shiitake mushrooms, tempeh, tomato paste and carrots all have naturally occurring glutamate, making this updated classic a taste sensation.
Ingredient List
Serves 4
2 cups medium-bodied red wine, such as Pinot Noir (Merlot)
1 8-oz. pkg. tempeh, cut into 1-inch cubes
1 small onion, chopped (1 lg onion)
1 large carrot, peeled and cut into 1/2-inch dice (3 carrots)
3 cloves garlic, peeled and chopped (about 1 Tbs.)
3 Tbs. olive oil, divided
1 1/2 tsp. herbes de Provence *(recipe below)
1 bay leaf
1 Tbs. balsamic vinegar
2 Tbs. tomato paste
7 oz. sliced shiitake mushrooms (I used 8 oz. baby bellas)
chopped parsley, for garnish
(5 medium potatoes, diced 3/4 inch chunks)
Directions
Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence and bay leaf in large bowl. Cover, and refrigerate 1 hour or more.
Preheat oven to 425. Peel potatoes and dice into large chunks. Toss with olive oil, 1/2 tsp herbes du provence and salt. Pour into large casserole dish and cover with foil. Bake until potatoes are almost done then take off cover to brown for about 5 or so more minutes. Take out of oven when done and set aside.
Strain vegetables and tempeh, and reserve wine.
Heat remaining oil in Dutch oven over medium-high heat. Add tempeh and vegetables, and cook 5 to 7 minutes, or until tempeh cubes are browned on all sides. Add vinegar, and quickly stir to coat evenly. Add tomato paste, and cook 1 minute. Stir in red wine marinade, scraping bottom of pot to release any stuck brown bits. Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally. Add water if mixture seems too dry before carrots are fully cooked.
Add mushrooms and 3/4 cup water,( I used veggie broth) and simmer 10 minutes, or until tender. Remove bay leaf. Season with salt and pepper. Sprinkle with parsley, and serve over rice.(I added the potatoes into the stew and cooked for like 5 more min.)
Nutritional Information
Per SERVING: Calories: 269, Protein: 14g, Total fat: 13g, Saturated fat: 2g, Carbs: 24g, Cholesterol: mg, Sodium: 338mg, Fiber: 6g, Sugars: 9g
