Tempeh Bourguignon

Tempeh Bourguignon

Total servings: 4


2 tbsps olive oil
3 medium onions, choppes
2 cloves garlic, minced
4 bay leaves
2 celery stalks, chopped
300 g mushrooms, chopped
3 medium carrots, chopped
150 ml red wine
300 g tempeh, cut in cubes
3 medium tomatoes, cut in cubes
1 tbsp dried Mediterranean herbs
1 tbsp mustard
2 tbsp soy sauce
salt and pepper to taste
2 tbsp parsley, chopped
sea salt and pepper to taste


In a saucepan cook the onions and garlic in the olive oil until tender. Add the bay leaves, celery, mushrooms, carrots and red wine. Bring to boil and simmer for about 15 minutes. Add the tempeh and tomatoes and bring to boil. Simmer for about 15 minutes. Add the herbs, mustard and sauce and simmer for another five minutes. Bring to taste with salt and pepper. Finally mix in the parsley. Serve over mashed potatoes and decorate with a kale salad.

Vegan: Yes
Vegetarian: Yes