Tempeh Bourguignon
INGREDIENTS
- 300g tempeh, cubed
- 200g pearl onions, peeled
- 300g chestnut mushrooms
- 2 carrots, sliced
- 300ml red wine
- 300ml vegetable stock
- 2 tbsp tomato puree
- 1 sprig thyme
- 2 tbsp olive oil
NUTRITION
Per serving
470
Calories
24g
Protein
34g
Carbs
20g
Fats
METHOD
1
Brown the tempeh
Steam tempeh for ten minutes, then pat dry. Brown all over in oil for five minutes. Set aside.
2
Caramelise the vegetables
Cook pearl onions and mushrooms in the same pan for ten minutes until well browned.
3
Build the braise
Add carrots, tomato puree and thyme. Pour in wine and stock and bring to the boil.
4
Simmer slow
Return the tempeh, lower to a gentle simmer for thirty-five minutes until rich and dark.
VEG.ARMY TIP
A square of dark chocolate stirred in at the end deepens the wine sauce dramatically.
