Vegan Tempeh Mushroom Bourguignon {Gluten-Free}
This vegan tempeh mushroom bourguignon is gluten-free and is a hearty meaty-tasting dinner that is protein-rich and really satisfying and delicious.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Wooden spoon
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Microwave
- Colander
- Fine-mesh sieve
- Ladle
- Serving bowl
- Pepper mill
- Kitchen timer
Ingredients
- 1 cup brown rice (raw)
- 1 cup vegetable broth
- 1/4 cup melted coconut oil
- 1 (8oz/227g) pack gluten-free tempeh, sliced
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh thyme, plus more to taste
- 2 cups cremini mushrooms, sliced
- 1 cup dry red wine
- 1 cup filtered water
- 2 tablespoons wheat-free tamari, plus more to taste
- 1/2 teaspoon balsamic vinegar, plus more to taste
- 1 tablespoon cornstarch
- 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
- 1 teaspoon fresh lemon juice, plus more to taste
- Celtic sea salt and freshly ground black pepper, to taste
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