Vegetarian Beef Bourguignon Recipe

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Hello and welcome to Freshly Served the healthy vegan cooking show. I’m Heather and tonight were gonna make a tempeh bourguigon which is loosely based on a beef bourguigon which is a French recipe and luckily for us we don’t have to worry about too much French savoury because bourguigon is just a sauce based on the red wine from the Burgandy region of France.

So, while it won’t be the same as the traditional beef bourguigon in French cooking, it would be delicious and we can still call it bourguigon coz that’s just fun to say. You can tell coz I’ve said it so many times by now. Alright!

Ok! So I’ve got the pan heating up back here and I’ve got it on medium high and I’m gonna start with the mushrooms and because I am basing this on French cooking I’m going to use coconut oil because it’s a saturated fat and most closely resembles butter which is the basis of French cooking.

Coconut oil is fantastic to cook with because it is a saturated fat; it is very stable at heat so excellent choice for cooking with and it will give us that little bit of French fatty feeling in the mouth.

When the pan is heated up, get the coconut oil and you just need about a teaspoon. Get it in the pan with the mushrooms, stir them around and you probably you’re gonna feel like you need more oil because these mushrooms looks pretty dry but you don’t.

What happens is the mushrooms have sucked up the oil and as soon as they’re cook they will release it and its gonna be in the pan again for the onions and the garlic.

Mushrooms takes a little bit time so let them sit on the heat and I should mention that I have cooked some rice to put this over which you can have grind right now.

So after about 10 minutes you can see these mushrooms have soften up really nicely, they have shrunk quite significantly and they have released a lot of their juices and the oil that was in the pan to begin with so you can see although they were dry in the beginning you did not need to add more oil.

Next stop is the diced onion and garlic. Put them in one at a time, let the onion softens before the garlic go in. That way you keep the flavor distinctive.

So in beef bourguigon they have thin slices of beef so I’m doing my tempeh somewhat smilar just for fun and to be truly proper with this you should take the mushrooms and the onions and the garlic out of the pan, do the tempeh separately.

What I’m doing instead is I put the tempeh in the middle of the pan and I pushed the garlic and the onon to the outside.

The reason for keeping the tempeh separate is that I’m now going to sprinkle a little bit of flour onto it, about a tablespoon and that is going to coat the tempeh temporarily and then when we add the red wine to the dish it will thicken up that wine sauce. Just try to get that flour around the tempeh as much as possible.

You want this flour to seal around the tempeh a little bit and brown on the bottom of the pan a little bit before adding the liquid and what were gonna add and this was the inspiration for this dish tonight is some red wine, the drier the better and I got this because I had cooked something that should have red wine and I only usually have white wine if anything around the house.

And Phil’s dad watched and thought that he needed to buy us some red wine so this is from him and thank you and I decided to make something that really needed wine and a good red wine and this is not from the Burgandy region of France but hey you do what you can.

So your gonna pour this right into the pan about half a cup and there are some division on the use of wine in cooking, some people say you shouldn’t cook with a wine that you wouldn’t drink other people say you’re cooking it, it doesn’t matter. I so rarely use wine in cooking, I mean it doesn’t usually matter for me but because I rarely use it for cooking I wind up drinking most of the rest of it so I usually get some that I would drink.

So some wine as well as some water, about half a cup of each and then you can stir the mushroom and the onion all together with the tempeh at this point. Alright!

You should see that the sauce is nice and thick. Hmmm, smells really good too. And you can add a bit more liquid and a bit more flour if you want more sauce; it’s always nice because I’m putting this over rice to have some nice sauce drizzling down the side.

So I’m gonna add a little bit more wine and for myself a glass. I think that’s a necessity, when you cook a meal with wine you should cook some of it. Right?

Ok! So once that stir together you can season this and were gonna need some salt to bring this flavors together. I got the dry kelp in my salt shaker which adds a bit of nutrients from the kelp as well as produce the amount of salt that I need because kelp itself is salty.

Some black pepper, that’s essential as well and some thyme. Now I would have like to use some fresh thyme but I forgot to get some last time we were at the garden. Phil and I have a backyard that we share because we live in an apartment, we can’t garden here so we share someone’s backyard and Phil plants and grow some nice things there but I forgot to get thyme fortunately I have some that I dried from the garden last year so that’s still fairly fresh.

And some parsley that I did get, throw that in, stir it around. You wanna give this a few minutes for the flavors to come together. Make sure I don’t miss anything. Ok I’m good.

And I’ve got a nice thick sauce going on here. It’s looking beautiful. Just leave it on the heat for a few minutes and you’ll be ready to go.

So it’s a nice plate of rice, spoon some of this tempeh bourguigon over top. This would be an excellent dish to take out on the patio for a nice summer evening with a gas of red wine and of course we say when we cook French foods, Bon Apetite! It’s very nice!

You can find the recipe for our tempeh bourguigon at HealthyVeganRecipes.net. I’m Heather and this is Freshly Served.