This vegetarian beef bourguignon recipe (also vegan) is not the same sauce you'll find in Julia Child's Mastering the Art of French Cooking. In the spirit of healthy vegetarian recipes that are relatively easy to prepare, I just couldn't do that to you. Luckily, bourguignon does not necessarily have to be as complicated as all that, and really just refers to a sauce based on the wine made in the Burgandy region of France.
Dry brown rice
1 Cup (16 tbs)
1 Cup (16 tbs), sliced
1 , diced
1 Clove (5 gm), minced
8 Ounce, sliced (1 Package)
Whole grain flour
Dry red wine
1⁄4 Cup (4 tbs)
1⁄4 Cup (4 tbs)
Fresh thyme/Dried thyme
1 Tablespoon, finely chopped
1.Rinse the rice with water, drain, add 2 cups water for every 1 cup rice. Sprinkle a bit of sea salt in the water, 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.
2.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.
3.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.
4.Serve the tempeh bourguignon over brown rice, with a glass of wine to enjoy it with. I hope you enjoy this vegetarian beef bourguignon recipe, the latest of my healthy vegetarian recipes.
Expecting vegetarian guests at home and don't know what to make? This recipe may come as a savior. Watch the chef prepare this Tempeh Bourguignon recipe that is sure to impress your guests. We bet they will certainly call back to take the recipe.