Tempeh Bourgogne

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Ingredients:

• 2 tbs. oil
• 1 pkg. (300 grams) tempeh, sliced on bite sized pieces
• 1 package (250 grams) mushrooms, sliced
• 1 large onion, chopped
• 1/2 cup or more red wine
• 2 tbs. soy sauce
• salt
• 1/2 red bell pepper (optional), cut in small pieces
• 1 tbs. cornstarch

Directions:

• Heat the oil in a large frying pan.
• Add the onions and saute until glassy.
• Add the chopped red bell pepper and sliced mushrooms.
• Saute the vegetables.
• Add the tempeh pieces and saute until golden brown.
• Add the wine, soy sauce and seasonings.
• Shortly before serving, mix the cornstarch in a bit of red wine add this to the mixture in the frying pan and stir until the sauce thickens.

We usually serve this with potatoes. Mashed, or boiled.

This entry was posted on Tuesday, December 12th, 2006 at 11:46 am and is filed under Main Dishes, Tempeh. You can follow any responses to this entry through the RSS 2.0 feed.

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