Vegan "Boeuf" Bourguignon
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
French
Author
Lucy Albert
Servings
3
Prep Time
20 minutes
Cook Time
75 minutes
Ingredients
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2 Juicy Marbles Filets
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2 onions, diced
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4 medium sized carrots, sliced into 1/2 inch thick chunk
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1 tsp of olive oil
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2 tbsp flour (spelt, white, rice, chickpea etc.)
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4x garlic cloves, crushed and roughly chopped
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3 filets of juicy marbles, or 2 slices 1.5 inches thick
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3 cups of red wine
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3 cups of vegetable broth or water (I used water, it was delish)
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A bunch of fresh rosemary
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A bunch of fresh thyme
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4 bay leaves Bay leaves
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1 tsp dried celery seed
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1 tsp Mixed peppercorns
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A handful of champignon mushrooms, either left whole or if they’re big chopped into big chunks
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1 tsp Soy sauce
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1 tsp garlic powder
Directions
Heat a non-stick pan with oil over medium heat. Sear Juicy Marbles filets until crispy on each side, then remove from heat.
In a medium-large pot, toast bay leaves and celery seeds for 2 minutes until fragrant. Add olive oil, onions, and carrots, cooking until carrots soften.
Stir in the flour and cook for 3 minutes. Add the seared filets, garlic, herbs, spices, red wine, and broth. Bring to a boil, then reduce heat and let simmer for 1 hour.
Heat a separate pan with oil. Sauté mushrooms with garlic powder, thyme, salt, and pepper. Cover for 3 minutes, then uncover and cook until golden. Finish with soy sauce.
Add the sautéed mushrooms to the finished bourguignon. For extra indulgence, sear additional Juicy Marbles pieces to garnish. Serve hot and enjoy!
Recipe Note
You can also break up some more juicy marbles pieces and sear them so they’re crispy like bacon and add them when serving the bourguignon, if you want to provide the Julia Child experience ;) Enjoyy!!