I know what you're thinking..... Beef? Yes, you read that right! A vegan version of a classic Beef bourguignon. This recipe was originally a contender for the Ebook being released this year, But it got beat out by a kick ass recipe... Oh yeah something beat out this recipe by a long shot... Annndddd thats all I'll say for now.. I guess you'll have to grab a copy of the Ebook once its released to find out the magical deliciousness hidden inside :P
The warm weather is finally within reach and doesn't seem like a distant memory anymore! Spring took forever to get here but now that it has, why not celebrate the season with one last warm, hearty and comforting meal!
This recipe is SUPER basic, Simply add in some of your favourite veggies and feel free to mix it up. Go a head and add a little bit more of that Spring time flare, with some chopped up celery or even some mini potatoes!
Most importantly... Enjoy!
Prep: 20 Minutes
2 Bags of Gardein Homestyle “beefless tips”
3 Large carrots, peeled and sliced
1 Large red onion, minced
3 cloves of garlic, minced
5-7 Button Mushrooms, sliced
1 Tbsp. Olive oil
1 Tbsp. Earth balance *
2 ½ Cups Vegetable broth
2 Tbsp. All-purpose flour
½ Cup. Red wine **
½ Cup. Water
3-4 Drops. Liquid smoke
2 Tbsp. Tomato paste
1 Tsp. Thyme
2 Bay leaves
Salt & Pepper to taste
I used the “Gardein Homestyle” Beefless tips simply because it’s the only brand available in the grocery stores around me. Use any brand you prefer or easy to find.
The alcohol in wine evaporates once it begins to cook. This recipe is safe to eat without any worries of the side affects a glass of wine might bring.
In this recipe I used “hickory” Liquid smoke, It adds a little extra kick to the dish with the subtle “Smokey” flavour.
If you’re not a fan on mushrooms, you can leave them out without sacrificing too much flavour!
Serve this on top of a bed of rice or any of your favourite cooked grains, this meal even goes well with a side of greens and some warmed Naan bread.
Add 1 tablespoon of olive oil into a skillet set to medium-high heat. Next add in the carrots, onions and garlic. Sauté the veggies for roughly 10 minutes or until the carrots become slightly tender.
Add in the earth balance, and continue to sauté the veggies. Once melted add in the flour and stir until all the vegetables are evenly coated with the melted butter and flour.
Transfer the veggies from the skillet into your slow cooker, add in all of the remaining ingredients (except for the mushrooms) and stir everything together until well combined. Place the lid on top of the pot and set the temperature to lowfor 6 –8 Hours
Roughly one hour before serving, place the mushrooms and one tablespoon of earth balance into a large skillet and sauté until the mushrooms have browned. Transfer the mushrooms into the slow cooker, stir everything together one last time and let the flavor come together for another 30 to 45 minutes before serving.
* Beefless Tips - Often made from a base of “wheat gluten”, can be used to add a little something extra to your soups and stews. Like any other processed foods, beefless tips are high in sodium and should be used as a treat rather than a staple in our day to day diet.
** Earth Balance –You can use any type of vegan margarine or butter I always suggest earth balance simply because it has a similar flavor and texture to a traditional animal based “butter”
*** Red Wine - When it comes to cooking, you can use either a mild or dry red wine, I prefer something less intense and like to stick with a simple and light flavored wine such as a “Pinot Noir”