Imagine Organic Vegetable Broth is
fat-free and full of organic vegetables, and uses the freshest herbs and delicious seasonings for those who don't want to start from scratch. This vegetable soup tastes like Grandma cooked it lovingly just for you.
HINT:Good to have several boxes of these soups on hand for that emergency food kit. They're easy to heat on a small gas burner and it's better than dehydrated foods.
Gardein Home Style Beefless Tips in Red Wine,
with Carrots, Onions, and Mushrooms
Julia Child made Boeuf Bourguignon popular in America with her cookbook, Mastering the Art of French Cooking. I followed her recipe as a young bride, but never attempted it as a vegan cook. This last year I discovered Gardein Frozen Home Style Beefless Tips. Gardein looks, feels and tastes just like the delicate beef morsels one would acquire after simmering real beef chunks for 3 hours! With Gardein Beefless Tips, my Vegan Boeuf Bourguignon can be prepared in 30 minutes. This elegant dinner entree has been a "meat-eater crowd pleaser" every time I've served it.
Serves 4 − 6
1/3 cup olive oil
2 large organic carrots, small dice
1 small organic yellow onion, large dice
1 bag of frozen petite onions, tiny size
2 boxes (8 ounces each) fresh mushrooms of choice, sliced or quartered
(I used cremini and shitake and sliced them, the traditional recipe would be quartered)
Gather all the ingredients together and measure, chop, dice and mince the quantities listed.
Quarter cut or slice all the mushrooms and saute them in a large heavy-bottomed skillet so they are not to cramped.
Sliced Raw Cremini Mushrooms Lose Volume by Half When Sauteed
Allow them to cook over medium heat till all the moisture is absorbed and they become a golden brown.
Scrape the mushrooms into a bowl and set aside.
Perfectly Sauteed Golden Brown Cremini Mushrooms
HINT: As soon as I get home from the market with fresh mushrooms, I slice them and cook them over medium heat in a pan sprayed with a non-stick cooking oil. I cook them till they are a golden brown and all the juices have released. Once cooled, I store them in a covered container in the refrigerator so that they can simply be added to whatever recipe I am creating that week. This not only saves time, but valuable space in my small refrigerator.
Petite Frozen Onions
The Petite Onions
I didn't know that there are different sizes for petite onions, so when purchasing the frozen type, feel them through the bag for the size. Different growers have smaller versions that I prefer, but any petite onions will due in this recipe.
Saute the petite onions over medium heat in a tablespoon of extra virgin olive oil until they become a rich golden brown shade.
Scrape the petite onions into the bowl with the mushrooms and set aside.
Diced Carrots, Diced Yellow Onion, Olive Oil and Flour Forms the Base for Bouef Bourguignon
The Diced Carrots, Diced Onions, and Flour
Using the same large heavy-bottomed skillet, add 1/3 cup extra virgin olive oil and the diced carrots and diced onions and bring to a simmer.
Once the mixture begins to sizzle, sprinkle three tablespoons of flour over the skillet contents and stir till incorporated without the oil, carrots, and onions.
Cook for at least four minutes to make sure the flour is completely cooked and turns a golden color.
The Garlic, Thyme, Bay Leaf, and Black Pepper
Add the garlic, thyme, and black pepper to the skillet and stir to incorporate.
Dissolve two Edward and Son's Not-Beef Bouillon Cubes in half cup of boiling water.
(Edward and Son's Bouillion Cubes are very salty, so don't add any extra sea salt for this recipe!)
Add two tablespoons of tomato paste to the bouillon.
In a 3-cup measuring cup, add one cup of merlot wine and one and a half cups of Imagine Organic Vegetable Broth.
Slowly pour all the liquids into the skillet while using a whisk on the contents to smooth out the sauce.
Cook the sauce over medium heat for at least four minutes.
Add two packages of Gardein Home Style Beefless Tips, the sauteed mushrooms and petite onions.
Gardein Boeuf Bourguignon over Vegan Mashed Potatoes, and Chopped Itallian Parsley
Stir till everything is coated with the sauce and simmer until the Gardein Tips are defrosted and warmed through.
Gardein Boeuf Bourguignon,Vegan Mashed Potaoes and Sliced Sugar Snap Peas
Traditionally, Julia says peas and boiled potatoes are best with this meal. Most of the time, I make vegan mashed potatoes and some steamed sugar snap peas and/or a large green salad to serve with my Vegan Boeuf Bourguignon.
Regardless of what you choose, remember to remove the bay leaf and enjoy every mouthful of this spectacular remake of Julia's signature dish.