Tempeh Mushroom Bourguignon

Tomorrow is Valentines Day! I have always loved Valentines Day – all pink everything, lots of flowers, and love ❤ Out of all of the new recipes I’ve posted, this is by far my favorite. The tempeh and sauce was so  good, and y’all know how much I love mushrooms. Sometimes staying home and cooking for your significant other is more romantic than going out . . . give this one a try ❤


-8 oz block tempeh, cubed

-2 large carrots, chopped

-1 yellow onion, diced

-2 cloves garlic, minced

-1 Cup 100% natural grape juice

-1 Cup + 1/2 Cup vegetable broth, divided

-3 Tablespoons red wine vinegar

-1 Tablespoon tamari

-1/2 teaspoon basil

-1/2 teaspoon thyme

-1/2 teaspoon parsley

-1/2 teaspoon oregano

-Black pepper

-Extra virgin olive oil

-3 Tablespoons tomato paste

-1 Cup mushrooms, quartered *I used a wild bunch of mushrooms!*


-In a large bowl with a lid, combine tempeh, carrots, onion, garlic, juice, 1 Cup vegetable broth, vinegar, tamari, spices, & pepper

-Cover & refrigerate for 1 hour

-Heat oil in large dutch oven or stock pot over medium – high heat

-Strain vegetables & tempeh & reserve marinade

-Add vegetables & tempeh to pot, & saute for 5 minutes

-Stir in tomato paste followed by reserved marinade

-Reduce heat to medium – low, cover, & simmer for 20 minutes

-Add mushrooms, & remaining vegetable broth, & cook an additional 10 minutes

Tempeh Mushroom Bourguignon Insta


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