Dinner

Tempeh Bourguignon with Gluten-free Flatbread: Recipe #278

We’re having a French-inspired month of meals, so we made a plant-based tempeh bourguignon. It’s a thick and nourishing stew made with onions, mushrooms, thyme, zucchini, and a marinated savory tempeh that pops with flavor. I made up a flatbread to go with it, using a mix of cassava and brown rice flours that I had in the kitchen. Thanks to Philipp and Lacey for inspiration.

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($18 total)

Tempeh marinade:
One 8-ounce package of tempeh, cubed – $3.49
1/4 cup soy sauce – $0.40
2 tsp cajun seasoning – $0.56
1/2 tsp paprika – $0.14
1 tsp garlic powder – $0.28
1 tbsp olive oil – $0.10

Bourguignon stew:
1 tbsp olive oil – $0.10
1 onion, chopped – $0.50
2 packages enoki (or other) mushrooms, chopped – $4.98
1 tsp garlic powder – $0.28
2 tsp thyme – $0.56
2 zucchini, sliced – $2.33
2 cups vegetable broth (or you could substitute one of the cups for red wine) – $1.00
1 tbsp Worcestershire sauce – $0.10
2 tsp brown mustard – $0.16
2 tsp brown rice flour (or wheat flour) – $0.01

Gluten-free flatbread:
3/4 cups cassava flour – $0.50
1 cup brown rice flour – $0.75
1/2 tsp salt – $0.03
1/4 cup coconut oil, melted – $2.20
3/4 cup warm water – free

Directions for Tempeh Bourguignon and Gluten-free Flatbread

1. Marinate the tempeh: mix all the marinade ingredients together and pour over the tempeh cubes, toss to coat the cubes in the marinade, then refrigerate the tempeh for at least 30 minutes before cooking. The longer the better for a rich flavor. After it has marinated, put the whole mixture in a small frying pan over medium high heat and cook until the tempeh is starting to brown and the sauce has evaporated. Remove from heat and set aside.

2. Make the stew: In a large pot, heat the olive oil over medium high heat. Add the onion and cook for about 5 minutes, stirring frequently, until it starts to soften and brown. Next, add the mushrooms, garlic powder, and thyme. Stir and cook until the liquid has come out of the mushrooms and they are starting to brown, about 5 more minutes. Then add the zucchini, broth, Worcestershire sauce, mustard, and flour. Mix well, bring to a boil, then lower the heat to medium low and cover the pot. Let it bubble for 10 minutes to cook the zucchini and bring the flavors together. Finally, add the tempeh in and give the stew a good stir.

3. While the stew is cooking, make the flatbread: in a medium bowl, mix the flours and salt together, then add in the coconut oil and water. Stir it together to form a soft dough that just about holds together. Heat a large frying pan over medium heat. Press about 1/4 cup of dough into your hands and form a flat round shape, not too thick. Place 2-3 rounds in the pan and cook for about 1-2 minutes on each side until you get little brown spots. Flip carefully with a flapjack, and when both sides are browned, serve hot with the stew.

4. Enjoy this healthy and yummy virtual trip to France with your sumptuous bowl of tempeh bourguignon and gluten-free flatbread! ❤️🤗

If you tried it, or have other recipes you’d like us to experiment with, please post to Instagram and tag @maitricooks, or leave a comment below.

Wishing you and your family a healthy, happy day!