Home Mains Veggie Bourgignon

Description

Bourgignon is traditionally prepared with beef. We use a vegetarian protien source in this recipe; take your pick, I recommend either tofu, tempeh or gluten. Mushrooms, red wine, and fresh thyme give this stew richness and depth.

Ingredients

  • 3 TABLESPOONS OLIVE OIL
  • 1/2 CUPS CHOPPED ONIONS
  • 4 GARLIC CLOVES, MINCED OR PRESSED
  • 2 BAY LEAVES
  • 1/2 TEASPOON SALT
  • 1/2 CUP CHOPPED CELERY
  • 1 CUP CHOPPED CARROTS
  • 1 CUP CHOPPED FENNEL BULB
  • 4 CUPS COARSELY CHOPPED MUSHROOMS
  • 8 OUNCES TOFU/TEMPEH/GLUTEN, CUT INTO 1/2-INCH CUBES
  • 1/2 CUP DRY RED WINE
  • 1 15-OUNCE CAN DICED TOMATOES
  • 1 TABLESPOON DIJON MUSTARD
  • 2 TABLESPOONS MINCED FRESH THYME
  • 1/4 TEASPOON GROUND BLACK PEPPER
  • 1 TABLESPOON SOY SAUCE

Steps

1) In a stock pot on medium heat, heat the olive oil and cook the onions, garlic, bay leaves, and salt for about 5 mins. Add the celery, carrots, fennel, and mushrooms and cook, stirring often, until the mushrooms begin to cook, about 10 mins.


2) Stir in the tofu/gluten or tempeh, red wine, and tomatoes, and bring to a boil. Reduce the heat and simmer, covered, for about 15 minutes, stirring occasionally.

3) Stir in the Dijon mustard, the thyme, black pepper and soy sauce. Simmer, covered, for about 5 minutes. Garnish with fennel or parsley.

Additional Tips

This vegetarian bourgignon is great served with a hearty slice of bread and a side salad of bitter greens.

 
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