Vegan Boeuf Bourguignon with mushrooms and tempeh
If you don't have or like tempeh you could leave it out or substitute it with firm tofu (same marinade) or smoked tofu (no marinade needed).
INGREDIENTS (4 portions):
- 1 large onion
- 400g mushrooms
- 2 medium size carrots
- 120ml red wine
- 350ml water
- 1 tsp garlic powder or minced garlid
- 2 tsp Dijon mustard
- 4 springs of thyme
- 1 1/2 stock cubes
- 1 tbsp tomato puree
- 1 tsp Worcester sauce
- 2 tsp flour
Tempeh marinade ingredients:
- 1 pack tempeh
- 1/4 cup soy sauce
- 2 tsp BBQ seasoning
- 1 tsp smoked paprika powder
- 1 tsp garlic powder
- 1 tbsp sunflower oil
- Optional: bread (or noodles, potatoes - cooked or mashed)
Start cutting the tempeh into cubes. Put them into a tupperware dish together with all other ingredients for the marinade. Close the lid and carefully turn it around a few times so the tempeh mixes well with the marinade. Let marinade for at least 20-30 minutes.
Chop up the onion finely and the mushrooms roughly. Put some oil into a large pot and then brown the onions and mushrooms. In the meantime boil 350ml of water and then peel and chop up two medium sizes carrots.
When the onions and mushrooms are browned a bit add the boiling water, all other main ingredients and carefully mix in the flour (make sure there are no lumps).
Let simmer for at least 20-25 minutes for the flavours to develop nicely. If the water evaporates too quickly add a bit more. The aim is to get a thick sauce, rather than a soup like consistency.
Now get a separate pan, add some oil and fry the tempeh cubes until they brown on all sides. Turn down the heat and pour half the marinade into the pan for the cubes to absorb the flavours even more. When done add them to the large pot.
Serve with the optional bread, noodles, mashed potatoes or boiled potatoes. Enjoy!