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! ❤️🤗