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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.
