Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of tempeh into 2 cm cubes and toss with a pinch of salt and black pepper.

2. 2

   Heat 15 ml of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add 150 grams of peeled pearl onions, 200 grams of halved cremini mushrooms, and 2 medium carrots sliced into 1 cm rounds, cooking for 8 minutes until softened.

3. 3

   Push the vegetables to one side, add the tempeh cubes to the other side of the pot, and cook for 5 minutes until lightly browned on all sides, then stir in 2 minced cloves of garlic and 30 ml of all-purpose flour, cooking for 1 minute more.

4. 4

   Pour in 350 ml of dry red wine and scrape the bottom of the pot to release any browned bits, letting it simmer for 3 minutes until slightly reduced.

5. 5

   Add 500 ml of vegetable broth, 30 grams of tomato paste, 1 bay leaf, and 2 sprigs of fresh thyme, stirring well to combine.

6. 6

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 35 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.

7. 7

   Remove the bay leaf and thyme sprigs, taste, and adjust seasoning with salt and black pepper as needed before serving.

8. 8

   Garnish with 5 grams of fresh chopped parsley before serving the Tempeh Bourguignon sans Lait.