Veggie Revolution - Welcome to our delicious vegetarian web site
Complete Recipe Index
Breakfast Ideas
Easy Lunches
Dinner Menu Plans
Quick Meals
Dinner Party Ideas
Metric Conversion
Becoming Vegan
What the web designer eats
Follow us on Twitter


Mock Beef Bourguignon

- 1 pkg Yves Beef Veggie Tenders or gardein beefless tips
- 3 tbsp (45 ml) olive oil
- 2 carrots, sliced
- 5 pearl onions, peeled and sliced
- 10 pearl onions, peeled and left whole
- 1/4 tsp (2 ml) salt
- 1/4 tsp (2 ml) pepper
- 2 tbsp (30 ml) flour
- 1 cup (240 ml) Burgundy wine (e.g. Pinot Noir)
- 1 1/2 cups (360 ml) Bisto beef flavoured vegetable stock
- 1 tbsp (30 ml) tomato paste
- 1 sprig fresh thyme
- 1 bay leaf
- 4 tbsp (60 ml) margarine
- 2 cups (480 ml) button mushrooms, sliced

Preheat the oven to 425F (220C.) If you have a casserole dish that can be used on the stove top, you can do the first step in this dish. If not, do this step in a frying pan and place in the casserole when ready to go into the oven.

Over a low heat, cook the carrots and sliced pearl onions in olive oil until the onions are soft. Add the veggie tenders and cook until they are browned. Add the salt, pepper and flour and mix well to ensure the vegetables and veggie tenders are coated. Place in the 425F (220C) oven for 5 minutes.

After removing from the oven, lower the oven temperature to 250F (120C.) Add the wine, one cup of the Bisto, tomato paste, thyme and bay leaf and bring to a simmer on the stove top. Transfer to the 250F (120C) oven and let it continue to simmer for about one hour.

Have a glass of wine (optional.)

About a half hour before the end of the cooking time, sauté the 10 whole pearl onions in 2 tbsp (30 ml) margarine until browned. Add the remaining Bisto and braise the onions for 20 minutes.

Just before removing the casserole from the oven, sauté the mushrooms in the remaining 2 tbsp (30 ml) of margarine.
Remove the casserole and take ot the bay leaf and thyme sprig. Add the onions and mushroom and mix well. Serve immediately. Serves 4.