Rich French-style stew with vegan meat, red wine, mushrooms, and pearl onions. Perfect comfort food.

Ingredients

  • 3 packages (300 g each) Anamma Vegobitar or natural Oumph (900 g total)
  • 500 ml red wine (5 dl)
  • 700 ml water (7 dl)
  • 2 tbsp vegetable stock concentrate (30 ml)
  • 1 tbsp Chinese soy sauce (15 ml)
  • 4 tbsp tomato purée (60 ml)
  • 3½ tbsp wheat flour (52.5 ml)
  • 15 small pearl onions
  • 2 large carrots
  • 500 g medium forest mushrooms
  • 5 bay leaves
  • 1 tsp raw sugar
  • 2 tsp dried thyme
  • 100 ml chopped fresh parsley (1 dl)
  • ½ tsp ground allspice
  • 2 garlic cloves
  • 150 g smoked tofu
  • salt and black pepper to taste
  • rapeseed oil for frying

Instructions

  1. Start by dicing and browning the smoked tofu in plenty of rapeseed oil.
  2. Add flour, thyme, bay leaves and tomato purée and mix well.
  3. Immediately add the vegan meat, salt, pepper, (allspice), wine, sugar, soy sauce, water and stock and let simmer under lid for 1.5 hours on low to medium heat.
  4. Peel the pearl onions whole, peel and roughly slice the carrots and halve the mushrooms.
  5. When the stew has simmered for 1.5 hours, add the carrots. Let cook for another 10 minutes.
  6. Meanwhile, brown the onions and mushrooms in a frying pan together with the garlic and then add these to the stew.
  7. Stir so that everything is covered and let cook for another 15 minutes.
  8. Season with salt and pepper, add parsley and serve!

Notes

Serving suggestion: Delicious with a large salad and all kinds of potatoes, preferably something that can absorb the sauce.

Source: https://javligtgott.se/recept/vegansk-boeuf-bourguignon/