Vegan Dinner

Vegan Boeuf Bourguignon -
A Glorious French Stew

Gardein Home Style Beefless Tips in Red Wine,
with Carrots, Onions, and Mushrooms

Julia Child made Boeuf Bourguignon popular in America with her cookbook, Mastering the Art of French Cooking. I followed her recipe as a young bride, but never attempted it as a vegan cook. This last year I discovered Gardein Frozen Home Style Beefless Tips. Gardein looks, feels and tastes just like the delicate beef morsels one would acquire after simmering real beef chunks for 3 hours! With Gardein Beefless Tips, my Vegan Boeuf Bourguignon can be prepared in 30 minutes. This elegant dinner entree has been a "meat-eater crowd pleaser" every time I've served it.

Serves 4 − 6

Ingredients

1/3 cup olive oil
2 large organic carrots, small dice
1 small organic yellow onion, large dice
1 bag of frozen petite onions, tiny size
2 boxes (8 ounces each) fresh mushrooms of choice, sliced or quartered
(I used cremini and shitake and sliced them, the traditional recipe would be quartered)
3 cloves garlic, finely minced
1 teaspoon black pepper
2 packages *Gardein Home Style Beefless Tips
3 tablespoons Bob's Red Mill Unbleached White Flour
1 cup red wine, preferably the one served with the meal
1 1/2 cups Imagine Vegetable Broth
2 cubes Edward and Sons Not-Beef Bouillon Cubes, crumbled
1/2 cup boiling water
2 tablespoons tomato paste (I use the tube version and keep it in the refrigerator)
1 bay leaf
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

Garnish: 1/2 cup Italian flat leaf parsley for garnish, finely chopped

Traditional Side Dishes: Boiled Potatoes and Green Peas

Edward and Sons Not-Beef Bouillon Cubes

      
Edward and Sons Not-Beef Bouillon Cube Ingredients:
Sea Salt, Organic Expeller-Pressed Palm Oil, Yeast Extract, Organic Evaporated Cane Juice, Maltodextrin, Chicory Extract, Onion, Organic Celery, Mushroom Powder, Organic Garlic, Organic Mace Spice.

BUY Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes
(Pack of 12)

Gardein Home Style Beefless Tips

           
*Gardein™ Home Style Beefless Tips Ingredients: water, vital wheat gluten, soy protein isolate*, expeller pressed/canola oil, organic ancient grain flour (kamut®, amaranth, millet, quinoa), onion, natural flavors (from plant sources), modified vegetable gum, malted barley extract, yeast extract, garlic powder, onion powder, potato starch, organic cane sugar, sea salt, pea protein, carrot fiber, organic beet fiber, spices. rub: dehydrated vegetable (red bell pepper, garlic, onion), spices, organic cane sugar, salt.

Tools

large heavy-bottom skillet
5 quart sauce pan
cutting board
knives
measuring cups and spoons
tea kettle

Preparation

The Ingredients

Gather all the ingredients together and measure, chop, dice and mince the quantities listed.

Cremini Mushrooms

The Mushrooms

Quarter cut or slice all the mushrooms and saute them in a large heavy-bottomed skillet so they are not to cramped.

Sliced Raw Cremini Mushrooms Lose Volume by Half When Sauteed

Allow them to cook over medium heat till all the moisture is absorbed and they become a golden brown.

Scrape the mushrooms into a bowl and set aside.

Perfectly Sauteed Golden Brown Cremini Mushrooms

HINT: As soon as I get home from the market with fresh mushrooms, I slice them and cook them over medium heat in a pan sprayed with a non-stick cooking oil. I cook them till they are a golden brown and all the juices have released. Once cooled, I store them in a covered container in the refrigerator so that they can simply be added to whatever recipe I am creating that week. This not only saves time, but valuable space in my small refrigerator.

Petite Frozen Onions

The Petite Onions

I didn't know that there are different sizes for petite onions, so when purchasing the frozen type, feel them through the bag for the size. Different growers have smaller versions that I prefer, but any petite onions will due in this recipe.

Saute the petite onions over medium heat in a tablespoon of extra virgin olive oil until they become a rich golden brown shade.

Scrape the petite onions into the bowl with the mushrooms and set aside.

Diced Carrots, Diced Yellow Onion, Olive Oil and Flour Forms the Base for Bouef Bourguignon

The Diced Carrots, Diced Onions, and Flour

Using the same large heavy-bottomed skillet, add 1/3 cup extra virgin olive oil and the diced carrots and diced onions and bring to a simmer.

Once the mixture begins to sizzle, sprinkle three tablespoons of flour over the skillet contents and stir till incorporated without the oil, carrots, and onions.

Cook for at least four minutes to make sure the flour is completely cooked and turns a golden color.

The Garlic, Thyme, Bay Leaf, and Black Pepper

Add the garlic, thyme, and black pepper to the skillet and stir to incorporate.

The Liquids

Dissolve two Edward and Son's Not-Beef Bouillon Cubes in half cup of boiling water.

(Edward and Son's Bouillion Cubes are very salty, so don't add any extra sea salt for this recipe!)

Add two tablespoons of tomato paste to the bouillon.

In a 3-cup measuring cup, add one cup of merlot wine and one and a half cups of Imagine Organic Vegetable Broth.

Slowly pour all the liquids into the skillet while using a whisk on the contents to smooth out the sauce.

Cook the sauce over medium heat for at least four minutes.

The Boeuf

Add two packages of Gardein Home Style Beefless Tips, the sauteed mushrooms and petite onions.

Gardein Boeuf Bourguignon over Vegan Mashed Potatoes, and Chopped Itallian Parsley

Stir till everything is coated with the sauce and simmer until the Gardein Tips are defrosted and warmed through.

Gardein Boeuf Bourguignon,Vegan Mashed Potaoes and Sliced Sugar Snap Peas

Presentation

Traditionally, Julia says peas and boiled potatoes are best with this meal. Most of the time, I make vegan mashed potatoes and some steamed sugar snap peas and/or a large green salad to serve with my Vegan Boeuf Bourguignon.

Regardless of what you choose, remember to remove the bay leaf and enjoy every mouthful of this spectacular remake of Julia's signature dish.

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