132min 4 ppl
Vegan Tempeh Carbonnade with Dark Ale
151 minutes
4 people
Hardover 60 min or 12+ steps
151 min · 12 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 28g
Carbs 42g
Fats 18g
About this dish
Thick planks of fermented tempeh stand in for beef in this hearty Belgian-style carbonnade, seared until deeply caramelized, then braised low and slow in dark ale with jammy onions and a mustard-slicked rye crouton that melts into a rich, tangy sauce.
Allergy Info
Gluten, Soya, Sulphites, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Yellow onionshalved and thinly sliced4 large
- Garlic clovesminced4 cloves
- Fresh thyme4 sprigs
- Fresh flat-leaf parsleyroughly chopped, for servingto taste
Plant Proteins
- Tempehsliced into 1cm thick planks600 g
Tins & Jars
- Tomato paste1 tbsp
Dried Goods
- Dark brown sugar1 tbsp
- Pain d'Épices or Dark Rye Bread2 slices
Spices & Seasonings
- Bay leaves2
- Sweet smoked paprika1 tsp
- Ground Allspice1/2 tsp
- Flaky sea saltto taste
- Black pepperto taste
Oils & Condiments
- Soy sauce3 tbsp
- Apple cider vinegar2 tbsp
- Neutral oildivided4 tbsp
- Belgian Dark Ale or Stoutvegan-certified330 ml
- Vegetable stock250 ml
- Sherry vinegar1 tbsp
- Dijon mustardvegan-certified2 tbsp
Utensils
- Dutch Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Tongs
- Ladle
Method
1
Peel and thinly slice the onions, mince the garlic, and measure out the spices so everything is ready before you start cooking.
Approx. 10 minutes
2
Whisk the soy sauce, cider vinegar, and tomato paste together in a shallow dish. Add the tempeh planks, turning to coat evenly.
Approx. 5 minutes
3
Cover and marinate the tempeh for at least 30 minutes, turning once halfway through.
Approx. 30 minutes
4
Heat 2 tablespoons of oil in a large Dutch oven over high heat until shimmering. Sear the tempeh planks in batches for 3-4 minutes per side until deeply mahogany and crusted, then transfer to a plate.
Approx. 8 minutes
5
Reduce the heat to medium-low, add the remaining oil, and cook the onions with a generous pinch of salt for 35-40 minutes, stirring occasionally, until deeply golden, jammy, and reduced by two-thirds — resist the urge to rush this step.
Approx. 38 minutes
6
Stir in the garlic and brown sugar and cook for 2 minutes, stirring constantly, until fragrant and just beginning to stick to the pot.
Approx. 2 minutes
7
Pour in the dark ale, scraping up all the browned bits from the bottom of the pot, and simmer for 3 minutes to cook off the harshest alcohol.
Approx. 3 minutes
8
Add the vegetable stock, bay leaves, thyme, smoked paprika, and allspice. Nestle the seared tempeh back into the pot, pressing it down so it is mostly submerged.
Approx. 3 minutes
9
Spread the Dijon mustard generously over one side of each bread slice and lay them mustard-side down on top of the stew, covering the surface.
Approx. 2 minutes
10
Cover the pot, reduce the heat to low, and braise for 45 minutes, until the sauce has thickened and the bread has dissolved into it.
Approx. 45 minutes
11
Remove the lid, discard the bay leaves and thyme stems, and stir in the sherry vinegar. Taste and adjust the salt and pepper.
Approx. 3 minutes
12
Ladle into deep bowls, finish with the chopped parsley, and serve with steamed waxy potatoes or crusty bread.
Approx. 2 minutes
