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.

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. 

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.  

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.   

Serve the bourguignon over the rice.