Tempeh Bourguignon
Packed with protein and rich in flavor, Heather Nicholds's Tempeh Bourguignon just might be your new go-to comfort food meal. It's terrific for date nights or dinner parties, but it's also great dinner dish for weeknights, too
Ingredients
- ½ cup brown rice dry
- 1 cup mushrooms sliced
- 1 teaspoon coconut oil
- 1 onion diced
- 1 clove garlic minced
- 1 8-ounce tempeh sliced
- 1 tablespoons whole grain flour
- ½ cup dry red wine
- ½ cup water
- 1 teaspoon fresh thyme or dried
- 1 tablespoon fresh parsley finely chopped
- salt and pepper to taste
Instructions
- Put the rice in a small pot with a lid, add 1 cup of water and a pinch of sea salt, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
- Heat a large pan to medium-high and saute the mushrooms in the coconut oil. Allow them to soften and release their juices before adding the onion, then the garlic.
- Once the onions and garlic are softened, either remove the vegetables from the pan or push them to the outside and add the tempeh. Sprinkle some flour over the tempeh and allow it to seal around the tempeh and brown on the bottom of the pan for a few minutes. Add the wine and the water, and stir the vegetables in with the tempeh. Add the seasonings, and allow everything to merge on the heat for a few minutes.
- Serve the tempeh bourguignon over brown rice, with a glass of wine to enjoy it with.
Notes
Recipe from Protein from Plants by Heather Nicolds. Reprinted with permission.