Vegan Tempeh Mushroom Bourguignon

July 30, 2017

This vegan tempeh mushroom bourguignon is a fantastic gluten-free dinner that is protein-rich and really tasty.

This vegan tempeh mushroom bourguignon is gluten-free and is a hearty meaty-tasting dinner that is protein-rich and really satisfying and delicious.

This delicious mushroom bourguignon is from the new Protein From Plants book by Heather Nicolds. This book is a phenomenal resource for plant-based living. Heather’s well-researched nutrition information and delicious easy recipes will help you incorporate high quality protein in appropriate quantities for your needs as part of a balanced healthy lifestyle.

Heather opens the book with the lowdown about protein – what amino acids are, what proteins are made in the body, which proteins we need from food sources, what proteins do in the body, and how we utilize proteins. She debunks common myths about plant-based protein, gives guidance for calculating your protein intake, getting quality protein from a plant-based diet, and offers tips for transitioning to a plant-based diet successfully for optimal health. There’s also great information addressing specific protein needs for athletes, pregnant and nursing women, and children, as well as strategies for fulfilling your protein needs pre- and post surgery.

The next section of the book is fantastic because it breaks down the main plant protein food groups and how to incorporate them for easy reference: beans and legumes; grains; nuts and seeds; greens; fermented foods; veggie meats; protein powders; and protein bars.

Then, the second half of the book is full of protein-rich plant-based recipes for breakfasts; sandwiches and wraps; salads; warm bowls; soups; burgers; comfort foods; dips; snacks; and desserts. There’s also seven days of meal plans to help you pull together a protein-rich weekly routine.

Some of my favorite recipes include: savory chickpea scramble, warm lentil salad, minty carrot soup, hemp burgers, parsley pistachio pesto, avo-mama dip, chocolate quinoa, chia pudding, and black bean chocolate brownies.

I adapted Heather’s tempeh bourguignon to make it gluten-free, and it is delicious! Leave a comment below and let me know what you think. You could also serve this with quinoa or millet, or the more traditional noodles.

Get your copy of Protein From Plants, and learn more about Heather Nicolds.


Vegan Tempeh Mushroom Bourguignon

This vegan tempeh mushroom bourguignon is gluten-free and is a hearty meaty-tasting dinner that is protein-rich and really satisfying and delicious.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 to 4
Author Tess Masters


  • 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  


  1. To cook the rice, place it in a medium saucepan with the vegetable broth. Bring it to a boil, then reduce the heat to low, and simmer gently for about 45 minutes until the rice is dry and fluffy. (Do not stir the rice while it is cooking.) Alternatively, cook the rice in a rice cooker with 2 cups of broth.
  2. While the rice is cooking, fry the tempeh. In a large skillet over medium-high heat, warm 1 tablespoon of the coconut oil, and place half of the tempeh slices into the pan, and fry for about 5 minutes until golden brown. Flip over and fry for a further 3 to 5 minutes until the other side is golden brown. (You may want to add a tiny bit more coconut oil.) Remove the cooked tempeh and drain on a plate with a paper towel. Heat another tablespoon of coconut oil and fry the remaining tempeh slices. 
  3. To make the bourguignon, warm the remaining 2 tablespoons of coconut oil in a large saucepan over medium heat. Add the onions, garlic, and thyme, and sauté for about 5 minutes until the onions are soft and translucent. Add the mushrooms, and sauté for 3 to 5 minutes until the mushrooms have softened and released their juices.  
  4. Add the tempeh, red wine, 3/4 cup of the filtered water, tamari, and balsamic vinegar. Stir the cornstarch into the remaining 1/4 cup of water, and stir this into the pot. Simmer for 10 to 15 minutes until the mixture has thickened slightly. Stir through the parsley, add the lemon juice, and season with salt and pepper to taste.   
  5. Serve the bourguignon over the rice. 

Recipe Notes

Recipe from Protein From Plants by Heather Nicolds.
Photo by Trent Lanz; styling by Alicia Buszczak.


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