If you like classic and hearty gourmet cuisine then you will love this take on beef bourguignon. It's rich in flavor, high in protein, and outright delicious. If you're not a fan of tempeh, you can always sub it out for tofu or seitan, it's really the sauce that makes the dish.

Tempeh and Mushroom Bourguignon [Vegan]



For the Tempeh and Mushroom Bourguignon:

  • 1 large onion
  • 14 ounces mushrooms
  • 2 medium size carrots
  • 1/2 cup red wine
  • 1/2 cup vegetable broth
  • 1 teaspoon garlic powder
  • 2 teaspoons Dijon mustard
  • 4 sprigs of thyme
  • 1 tablespoon tomato purée
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons flour

For the Tempeh Marinade:

  • 1 8-ounce package tempeh
  • 1/4 cup soy sauce
  • 2 teaspoons barbecue seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon sunflower oil


  1. 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.
  2. 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 2 cups of water and then peel and chop up two medium sized carrots.
  3. When the onions and mushrooms are browned a bit add the boiling water, all other main ingredients and carefully mix in the flour making sure there are no lumps.
  4. Let simmer for at least 20-25 minutes for the flavors 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.
  5. 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 flavors even more. When done add them to the large pot.
  6. Serve hot or warm.