1 cup brown rice (dry)
salt and pepper, to taste
1 cup mushrooms, sliced
1 teaspoon coconut oil
1 onion, diced
1 clove garlic, minced
1 (8 ounce) package tempeh, sliced
1 tablespoon whole grain flour
1/2 cup dry red wine
1/2 cup water
1 teaspoon fresh thyme, or dried
1 tablespoon fresh parsley, finely chopped
1. Rinse the rice with water, drain, add 2 cups water for every 1 cup rice. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
2. Heat a large pan to medium-high and saute the mushrooms in the coconut oil. Allow them to soften and release their juices before adding the onion, then the garlic.
3. Once the onions and garlic are softened, either remove the vegetables from the pan or push them to the outside and add the tempeh. Sprinkle flour over the tempeh and allow it to seal around the tempeh and brown on the bottom of the pan for a few minutes.
4. Add the wine and the water, and stir the vegetables in with the tempeh. Add the seasonings, and allow everything to merge on the heat for a few minutes. Serve the tempeh bourguignon over brown rice, with a glass of wine to enjoy it with.
Source of recipe: To watch a free video of me making this vegetarian beef bourguignon recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/vegetarian-beef-bourguignon-recipe .