Tempeh Bourguignon with Mushrooms (plant-based, gluten-free)
I remember enjoying bourguignon at a fancy French restaurant when I was younger, so I wanted to recreate it as a plant-based recipe. It’s a thick and nourishing stew made with onions, mushrooms, thyme, zucchini, and a marinated savory tempeh that pops with flavor. My husband says that if I open a cafe, this has to be on the menu. 🙂For today's inspiration, a brief meditation on impermanence. My daughter once told me, "The bad news is, everything changes. The good news is, everything changes."And my teacher Thich Nhat Hanh said,"It is not impermanence that makes us suffer. What makes us suffer is wanting things to be permanent when they are not. We need to learn to appreciate the value of impermanence. If we are in good health and are aware of impermanence, we will take good care of ourselves. When we know that the person we love is impermanent, we will cherish our beloved all the more. Impermanence teaches us to respect and value every moment and all the precious things around us and inside of us. When we practice mindfulness of impermanence, we become fresher and more loving."
- 8 oz package tempeh, cubed
- ¼ cup tamari
- 1 tsp shichimi togarashi or cajun seasoning/chili powder
- 1 tsp garlic powder
- ½ tsp paprika
- 1 Tbsp olive oil
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 pound mushrooms, chopped
- 2 cloves garlic, minced
- 2 tsp thyme
- 2 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup red wine/vermouth (or substitute vegetable broth)
- 1 Tbsp tamari
- 1 Tbsp tomato puree
- 2 tsp dijon mustard
- 2 tsp brown rice flour
- Salt and pepper to taste
- Marinate the tempeh: mix all the marinade ingredients together and pour over the tempeh cubes, toss to coat the cubes in the marinade, then refrigerate for at least 30 minutes while you're prepping the rest of the ingredients. The longer the better for a rich flavor.
- After it has marinated, put the whole mixture in a small frying pan over medium-high heat and cook until the tempeh is starting to brown and the sauce has evaporated. Remove from heat and set aside.
- Make the stew: In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for about 5 minutes, stirring frequently, until it starts to soften and brown.
- Next, add the mushrooms, garlic, and thyme. Stir and cook until the liquid has come out of the mushrooms and they are starting to brown, about 5 more minutes.
- Then add the zucchini, wine or broth, tamari, mustard, and rice flour. Mix well, bring to a boil, then lower the heat to medium-low and cover the pot. Let it bubble for 10 minutes to cook the zucchini and bring the flavors together.
- Finally, add the tempeh in and give the stew a good stir. Serve hot and enjoy this healthy and yummy virtual trip to France with your sumptuous bowl of tempeh bourguignon! ❤️🤗
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love!
7 thoughts on “Tempeh Bourguignon with Mushrooms (plant-based, gluten-free)”
Facebook comment from Adreina: Maitri that looks beautiful and delicious.❤️😊
@Adreina Thank you so much! 🥰
Facebook comment from Dee: Love this whole post including the recipe!? May i share??
@Dee yes, please share! Thank you
Instagram comment from Char: Looks delicious!
Thanks Char! 🥰
Fine French dining at home! 🙂