Where's the "Beef" Bourguignon
January is the time of year where we set healthy food goals and really try to eat right ... but WAIT ... it's cold and I'm craving hearty food?! We hear you! To capture all of those feelings, we've recreated the classic beef bourguignon and gave it a plant based, brain boosting upgrade! No animal parts used in this hearty, rich and "meaty" red wine gravy. You will be craving seconds after you start eating this. To top it off this classic dish usually takes about 4 hours to make ... we've cut that down to about 45 minutes. :) Time saving is just an extra benefit. Enjoy!
WHERE'S THE "BEEF" BOURGUIGNON
Māla Girl: Feeling Saucy
January is the time of year where we set healthy food goals and really try to eat right...but WAIT...its cold and I'm craving hearty food?! We hear you! To capture all of those feelings, we've recreated the classic beef bourguignon and gave it a plant based, brain boosting upgrade! No animal parts used in this hearty, rich and "meaty" red wine gravy. You will be craving seconds after you start eating this. To top it off this classic dish usually takes about 4 hours to make...we've cut that down to about 45 minutes:) Time saving is just an extra benefit. Enjoy!
Water, 2 cups
Rutabaga, peeled and cut into wedges, 12 oz. wt. (about 1 1/2 cups)
Gold Potatoes, small, cut into wedges 10 oz. wt. (2 small potatoes)
Olive Oil, 2 Tbsp.
2 Carrots, peeled and rough chopped, (4 oz. wt.)
2 stalks celery, rough chopped (4 oz. wt.)
Sparkle Salt, to taste
Portabella Caps, 2 each
1 Sweet Yellow Onion, peeled and rough chopped, 2 cups (8 oz. wt.)
2 Roma Tomatoes, diced (6 oz. wt.) *can substitute with 3/4 cup canned diced tomatoes or cherry tomatoes
Tamari, 2 Tbsp.
Agave, Date syrup, Honey or Cane Sugar, 2 Tbsp.
Red Wine such as Pinot Noir or Merlot, 1/2 cup
Māla Girl Mushroom Brainiac Mix, 2 Tbsp.
Northern White Beans, cooked and drained, 1 cup , or hummus (1/2 cup)
Shitake mushrooms, thinly sliced, 1 oz. wt.
P.S. Flavor Smokey Southern Seasoning, 1-2 tsp.
Sparkle Salt, to taste
Fresh Italian Parsley, chopped, 1 Tbsp.
For the roasted vegetables
For the gravy
Boil 2 cups of water in sauce pot and blanch cut rutabaga and potatoes for about 10 minutes. ( You can add 1 Tbsp. of Māla Girl Mushroom Brainiac here to get the flavor started in these hearty roots!)
Preheat oven to 425 degrees F.
White they're simmering it's is a good time to cut up the carrots, celery, onion and shiitakes.
Strain the rutabaga and potatoes and reserve the liquid if you can.
Add olive oil to a baking pan and place blanched rutabaga, potatoes, carrots and celery on baking pan. Season them well with sparkle salt.
Roast them for about 30 minutes.
While the roots are roasting in the oven heat sauté pan or sauce pot to medium-medium high heat. Add 2 Tbsp. of olive oil, onions and tomatoes of choice. (This dish is classically used with pearl onions, feel free to use them instead if you like;)) Season with sparkle salt and cane sugar.
We want these onions to sweat and begin to caramelize. about 5-10 minutes. Deglaze with red wine and tamari. Bring back to a simmer.
During the last 10 minutes of cooking you can add the portabella mushroom caps to roast in the oven with the vegetables. Season with sparkle salt.
Add in 2 Tbsp. Māla Girl Mushroom Brainiac mix, and reserved liquid (if you didn't keep the liquid, no problem! Simply add 1 1/2 cups hot water.
Whisk to dissolve and add in white beans. Bring to a simmer. I like to place all of this in a blender to make it silky smooth, an immersion blender can work well for this, but don't let stress you out if you don't have these on hand. You can certainly enjoy it as it is and leave it rustic. Add a Tbsp. of butter or plant based butter right at the end for extra richness.
If you're feeling like you're missing out on the bacon, that's where the shiitake mushrooms come into play. Their depth of flavor gives you the umami quality to complete this dish.
Heat a small sauté pan over medium heat, add a Tbsp. of olive oil and brown up the sliced shiitake mushrooms. Season towards the end with P.S. Flavor Smokey Southern Spice to give a little bit of "smokey flavor" that makes you not even miss the actual bacon.
Plating this up is up to you. We ladled the brainiac red wine gravy in the bowl, topped with roasted vegetables and roasted portabellas. Garnish with shiitake "bacon" and fresh parsley.
This dish is open for creativity! Cut the root vegetables the way that works for you.
No rutabaga, no problem. We love to feature vegetables you may not have tried before. Turnips, parsnips or even yucca can work.
Want to make a sauce without a blender? Try using 1/2 cup of hummus to whisk in towards the end in place of white beans. Add more water if needed.
This dish is rich and hearty!