This French-inspired mushroom bourguignon has been veganized to perfection - vegan, gluten free, and vegetarian! All the flavors of a traditional Bourguignon with added onions, carrots, mushrooms, tempeh, and plenty of good French wine. Serve with whipped garlic potatoes
In a large Dutch Oven, heat the olive oil over low heat. Add the onions and garlic and sauté for 8 minutes until they become soft. Add the carrots, mushrooms, thyme, salt, and sauté for 10 minutes over low heat, stirring slowly with a wooden spoon.
Move all the vegetables to one side of the pot, and add in the tempeh. You want it to brown a bit, so leave it for a few minutes to brown before stirring.
Add the whole bottle of the red wine and mushroom/vegetable stock and bring to a boil. Reduce to simmer, and slowly cook the vegetables and tempeh in the red wine for about an hour or so until the wine has reduced down by half.
Taste and adjust seasonings. Serve over garlic mashed potatoes, get another glass of red wine for yourself, and enjoy!
Keyword French Mushroom bourguignon recipe, French Vegan Recipes, Mushroom Bourguignon, plant based bourguignon recipe, Vegan Bourguignon, vegan mushroom bourguignon
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