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Kitchen Divided: Review and Vegan Recipe!

No Beef Bourguignon from Kitchen Divided

No-Beef Bourguignon

Recipe by Ellen Jaffe Jones, Kitchen Divided

Per serving: 361 calories, 18 g protein, 4 g fat (0.3 sat), 42 g carbs, 454 mg sodium, 69 mg calcium, 9 g fiber

Yield: 4 servings

Ingredients

  • 1 1/2 ounces dried mushrooms, preferable porcini
  • 1 yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups water
  • 6 new red potatoes, scrubbed and quartered
  • 3/4 cup Burgundy wine or red grape juice
  • 2 tablespoons no-salt-added tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 8 ounces frozen pearl onions
  • 8 ounces fresh green beans, timmed and halved crosswise, or frozen cut green beans
  • 8 ounces vegan beef tips
  • 6 strips vegan bacon, diced

Cooking Directions

  1. Put the mushrooms in a bowl and add boiling water to cover generously. Put a plate or smaller bowl on top of the mushrooms to keep them submerged. Let sit until tender; the time will vary depending on the mushrooms, but about 20 minutes should suffice for more varieties. Drain well. You might want to save the flavorful mushroom soaking water to use in place of the water in this recipe; if you do, strain it through a coffee filter to remove any grit. If the mushrooms are whole, slice them.
  2. Mist a large nonstick skillet with cooking spray, then add the mushrooms, yellow onion, and garlic. Cook over medium heat, stirring occasionally, until the onion is translucent, about 10 minutes.
  3. Stir in the water (or the strained mushroom soaking liquid plus water as needed to equal 1 1/2 cups) and the potatoes, wine, tomato paste, thyme, and bay leaf. Bring to a boil over high heat. Decrease the heat to low, cover, and cook, stirring occasionally, until the potatoes are almost tender, 15 to 20 minutes. Stir in the pearl onions and green beans and cook, stirring occasionally, until tender, about 10 minutes.
  4. While the green beans are cooking, mist a medium skillet with cooking spray, then add the vegan beef tips and vegan bacon. Cook over medium heat, stirring frequently, until lightly browned, 5 to 10 minutes. Add to the potato mixture and stir until evenly distributed.
2 comments
  1. Ellen Jones

    Thank you so much for the kind words and taking the time to review, Becky! JC, I sometimes joke in my cooking classes, “Hope you love the food because we’ll all be vegan in 30 years (maybe less) whether we want to be or not.” As a former TV investigative/consumer reporter for 18 years, it is hard to dispute that the reality of climate change. Growing numbers of studies say the huge amount of water and land to feed the world’s population a meat-based diet is not sustainable.

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