Vegan Tempeh Mushroom Bourguignon

1. In a large bowl with a lid, combine tempeh, carrots, onion, garlic, grape juice, 1 cup of stock, vinegar, tamari or soy sauce, herbs de Provence, pepper and bay leaf.
2. Cover and refrigerate for 1 hour.
3. Heat oil in a large dutch oven or stockpot over medium-high heat.
4. Strain vegetables and tempeh and reserve marinade.
5. Add vegetables and tempeh to pot and sauté for 5 minutes.
6. Stir in tomato paste followed by reserved marinade.
7. Reduce heat to medium-low, cover and simmer for 20 minutes.
8. Add mushrooms and remaining vegetable stock and cook an additional 10 minutes.

Recipe Created by: Emily Cooper, RDN