Beef and Mushroom Bourguignon - Vegan Style!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Weekend Meals
Cuisine: French
Serves: 6
Ingredients
  • 6 Tablespoons extra virgin olive oil or vegan butter, divided use
  • 12 -15 shallots, halved
  • ½ lb. white or cremenii mushrooms, halved or quartered depending on size
  • ¾ lb. elm oyster mushrooms, torn or sliced
  • 3 garlic gloves, pressed or minced
  • 9 ounces Gardein Homestyle Beefless Tips, frozen
  • 8 ounces Upton's Naturals Traditional Seitan, thawed and cut into irregular pieces
  • 1-2 tablespoons of flour
  • 1½ tablespoons tomato paste
  • 2 cups dry red wine
  • 1½ cups vegetable broth or stock (simmered along with ½ teaspoon Better than Bouillion No Beef Base, ½ teaspoon Better than Bouillion Mushroom Base, and mushroom stems)
  • 1 cup organic mini carrots
  • ½ teaspoon dried thyme or 2 sprigs of fresh thyme
  • 1teaspoon tamari
  • Bay leaf
  • ½ lb. egg noodles
  • 2-3 tablespoons chopped flat leaf parsley
  • Freshly ground black pepper and sea salt
Instructions
  1. Add 2 tablespoons olive oil or vegan butter to a large deep skillet or Dutch oven over medium heat. Sauté the shallots (sliced in half if very large) for about 4-5 minutes. Add the mushrooms (you should have about 7-8 cups), pressed garlic, and sauté until brown and carmelized. Season with a little sea salt and freshly ground black pepper. Remove with a slotted spoon to a large bowl. Do not wipe out your skillet.
  2. Reduce the heat to a medium-low, and add another tablespoon of olive oil or vegan butter. Sauté the Gardein Home Style Beefless Tips for about 6-7 minutes until browned. Remove from the skillet with a slotted spoon to a plate, and then do the same thing with the Seitan. Remove the Seitan from the skillet and put it on the same plate as the Beefless Tips. Make sure to leave as much oil and fond in the skillet as possible.
  3. Add another tablespoon or two of oil or vegan butter to the pan, and stir in the flour. Cook for a minute or two to create a roux. Stir in the tomato paste and cook for another minute. Add the red wine, strained mushroom stock that you've been simmering on another burner, carrots, tamari, thyme, and Bay leaf. Cook for about 10 minutes and then add the sautéed beefless tips and seitan. Partially cover and cook for another 10 minutes and then add the mushrooms and shallots. Continue to cook for about 30 more minutes until the mixture is thickened and has a rich and delicious fragrance.
  4. In a large spot of boiling salted water, cook the egg noodles (or the vegan noodles) according to package directions. Drain in a colander and put back in the hot pasta pot in which they were boiled. Add a tablespoon of olive oil or vegan butter and toss to coat. Sprinkle with freshly ground black pepper.
  5. Taste the beef and mushroom mixture, remove the Bay leaf, adjust seasonings, and sprinkle with chopped parsley. Serve over the hot noodles along with a good red Burgundy.
Notes
©2020, Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/beef-and-mushroom-bourguignon-vegan-style/