This is a delicious vegetarian rendition of the traditional Boeuf Bourguignon.
By January 8, 2014Published:
- 2 Servings
- 4 Ounces White Mushrooms
- 2 Tablespoons Vegetable Oil
- 1 1/2 Cups Dry Red Wine
- 2 Cups Vegetable Broth
- 4 Ounces Fresh Pearl Onions (peeled) or Frozen White Onions (Defrosted)
- 1 1/2 - 2 Cups Diced Tofu pressed and drained
- 1 Bay Leaf
- 1 Large Garlic Clove Pressed
- 1 Tablespoons Tomato Paste
- 1 Teaspoon Crushed Thyme
- 1/2 Teaspoon Crushed Marjoram
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 2 Tablespoons Non-dairy Margarine
- 4 Tablespoons Flour
- Medium Skillet
- Small Saucepan
- Slotted Spoon
- Wipe mushrooms clean. Cut the smaller ones in quarters and the larger ones in eighths. Heat 2 tablespoons oil over medium high heat in skillet. Add mushrooms. Toss quickly so that they brown lightly. Remove mushrooms from pan with a slotted spoon and set aside. Leave any mushroom liquid in the pan.
- Add 1 cup wine, 1cup vegetable broth, bay leaf, garlic, tomato paste, thyme, marjoram, salt, pepper and onions to skillet. Simmer for 20 minutes. Add mushrooms and diced tofu to skillet and mix gently.
- You may feel that you have enough gravy already and can skip this last step but please don’t. The paste you are about to make to thicken the simmered wine and vegetable broth gives the sauce a beautiful sheen and extra level of flavor.
Pour remaining 1/2 cup wine and vegetable broth in a saucepan. Stir well. Bring mixture to a boil and then reduce it to a simmer. Simmer 10 minutes. Cream margarine and flour together. Whisk it into liquid stirring vigorously until sauce has thickened. Pour over mushrooms, onions and tofu and mix well. Sprinkle with chopped parsley. Serve tofu bourguignon with rice or noodles.
- Note: This recipe gets even better when prepared one or two days in advance.