Temphe Bourgogne


  • 2 tbs. oil
  • 1 pkg. (300 grams) tempeh, sliced on bite sized pieces
  • 1 package (250 grams) mushrooms, sliced
  • 1 large onion, chopped
  • 1/2 cup or more red wine
  • 2 tbs. soy sauce
  • salt
  • 1/2 red bell pepper (optional), cut in small pieces
  • 1 tbs. cornstarch


  • Heat the oil in a large frying pan.
  • Add the onions and saute until glassy.
  • Add the chopped red bell pepper and sliced mushrooms.
  • Saute the vegetables.
  • Add the tempeh pieces and saute until golden brown.
  • Add the wine, soy sauce and seasonings.
  • Shortly before serving, mix the cornstarch in a bit of red wine add this to the mixture in the frying pan and stir until the sauce thickens.

We usually serve this with potatoes. Mashed, or boiled.