Tempeh Bourguignon (French Vegan Classic)
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Cook45 min
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Total120 min
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Servings4
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Why does this dish work so well for plant-based cooking? The marinade changes tempeh’s neutral flavor into something complex and savory. Wine, garlic, and herbs soak into the cubes during refrigeration, creating depth. After you brown the tempeh, you develop a crust that keeps in those flavors. The tomato paste adds umami richness, while balsamic vinegar brings subtle sweetness and acidity. Mushrooms contribute their own meaty texture and earthiness. For an additional layer of complexity, consider incorporating Thai curry paste* to enhance the savory notes and bring an aromatic warmth to the dish. Together, these ingredients build layers of taste that satisfy your palate completely.
Tempeh Replaces Traditional Beef
Tempeh Bourguignon is a plant-based version of the classic French beef stew, coq au vin. This vegan-friendly version keeps the rich, wine-infused flavors of the traditional dish while replacing beef with hearty tempeh. The marinade process lets the tempeh soak up the aromatic notes of pinot noir wine, garlic, and herbs before being browned and simmered in a savory sauce. The combination of caramelized vegetables, umami-rich mushrooms, and tender tempeh creates a deeply satisfying meal that matches its meat-based counterpart.
Ingredients:
Tempeh Bourguignon (French Vegan Classic)
by veganpreps.com
Ingredients
- 2 cups pinot noir wine
- 8 ounces tempeh, cut into 1-inch cubes
- 1 small onion, chopped
- 1 large carrot, peeled and cut into 1/2-inch dice
- 3 garlic cloves, peeled and chopped
- 3 tablespoons olive oil, divided
- 1/2 teaspoon herbes de Provence
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 2 tablespoons tomato paste
- 7 ounces shiitake mushrooms, sliced
- 3/4 cup vegetable broth
- 1 tablespoon all-purpose flour or cornstarch
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- 1Combine wine, garlic, herbes de Provence, bay leaf, and balsamic vinegar in a bowl. Add tempeh cubes, cover, and marinate in the refrigerator for at least 1 hour (up to overnight). Remove tempeh and pat dry; reserve the marinade.
- 2Heat 2 tablespoons olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add tempeh in a single layer and cook without stirring for 3-4 minutes until browned. Flip and brown the other side, 2-3 minutes more. Remove tempeh and set aside.
- 3Add remaining 1 tablespoon oil to the same pan. Add onion and carrot and cook over medium heat for 5 minutes, stirring occasionally. Add tomato paste and flour; stir for 1 minute to cook the flour.
- 4Pour in the reserved marinade and vegetable broth, scraping up any browned bits from the bottom. Bring to a simmer and add the mushrooms.
- 5Return tempeh to the pan. Simmer uncovered over medium-low heat for 30-35 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender. Remove bay leaf, season with salt and pepper.
- 6Serve over mashed potatoes, polenta, or egg-free pasta. Scatter chopped parsley over the top.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I pick a quality pinot noir that I’d actually drink, since the wine’s flavor really affects how the final dish tastes. I cube firm tempeh carefully to keep it from falling apart while cooking. Shiitake mushrooms are key for giving the meaty texture and umami depth that usually comes from beef. Fresh herbs, especially parsley for garnish, make the dish look better and taste richer. The balsamic vinegar adds depth and a little sweetness to balance out the wine’s tang, while herbes de provence brings the classic French seasoning that makes this dish what it is.
Marinate Tempeh One Hour
To begin making Tempeh Bourguignon, combine 2 cups of pinot noir wine with 8 ounces of tempeh that has been cut into 1-inch cubes in a large bowl. Add 1 small chopped onion, 1 large carrot that has been peeled and cut into 1/2-inch dice, and 3 peeled and chopped garlic cloves. Pour in 1 tablespoon of olive oil and season the mixture with 1/2 teaspoon of herbes de provence and 1 bay leaf. This aromatic combination will infuse the tempeh with rich, savory flavors as it sits.
Cover the bowl and refrigerate the marinade for one hour. This resting period lets the tempeh soak up the wine and spices, creating a deeper flavor profile similar to traditional beef bourguignon. The marinade softens the tempeh while building the complex taste that makes this dish special. A large bowl* is an essential tool for combining and marinating your ingredients effectively.
After the hour has passed, strain the mixture through a fine-mesh sieve, keeping the wine for later use in the cooking process. Set aside the marinated tempeh and vegetables separately from the liquid, as they’ll be browned in the next step to build a flavorful crust before returning to the wine reduction.
Use Red or White Wine
While the recipe calls for pinot noir, you have choices when picking your wine, and knowing what’s out there helps you make the best dish for your taste. Red wines work well because their tannins and acidity go nicely with the tempeh’s earthy flavor. Pinot noir, burgundy, or even a lighter merlot all work fine. If you prefer white wine, pick something dry like sauvignon blanc or unoaked chardonnay – it’ll create a lighter, more delicate braise. Skip sweet wines, which’ll throw off the dish’s balance. The wine’s flavor gets stronger during cooking, so pick one you’d actually drink.
Serve Alongside Crusty Bread
Since this rich, savory braise soaks up all that deep wine flavor, you’ll want something sturdy alongside it to soak up the sauce and balance the meal. I recommend crusty bread – a thick-cut baguette or rustic sourdough works perfectly. The bread’s firm exterior and chewy interior catch every drop of that savory braising liquid, making each bite more satisfying. Tear pieces off by hand and use them to scoop up vegetables and tempeh. Toasting your bread lightly before serving adds pleasant texture contrast and keeps it from becoming soggy too quickly. This simple pairing makes your Tempeh Bourguignon feel genuinely complete and comforting.
Final Thoughts
This vegan take on the classic French braise shows you that plant-based cooking doesn’t mean giving up depth or satisfaction. You’ve created a rich, complex dish through simple techniques – marinating for flavor, browning for depth, and slow-simmering for tenderness. The tempeh absorbs the wine’s character while the vegetables break down into the sauce, building layers of taste.
In This Recipe.
