Archive for February 2013


Recipe nine:

BOEUF A LA BOURGUIGNONNE  -  Vegan Beef Bourguignon  

Thick chunks of spiced vegan beef and vegetables, served with a hearty sauce and topped with homemade vegan egg noodles (noodle recipe here). 

1/2 Pack of Veggie Bacon
1 oz  dried shitake mushrooms - reconstituted
3 cups of red wine or chianti
3 cups of vegetable stock
8 oz crimini mushrooms
16 pearl onions
1 tbsp tomato paste
1 tbsp soy sauce
2 tbsp butter
3 tbsp olive oil
1 tsp of thyme
2 tbsp flour
2 cloves of garlic - minced
1 bay leaf
parsley sprigs for decoration
2 packages gardein beef chuncks 

What will you be cooking for Valentine's Day dinner? Here is an idea for a chilly February day.
Since it's not quite spring, a warm hearty stew is perfect to combat cold weather, and there is not a more perfect recipe then Julia Child's classic beef stew.

*Chef's note: After numerous attempts we finally got the chicken seitan recipe correct and we will be posting that recipe here soon, as we are currently trying to perfect the beef seitan recipe we chose to use Gardein beef pieces for this recipe. (They are delicious and mimic beef flavor quite well.)

From top left to right: Vegan bacon, never mind the white onion, brown mushrooms, dry red wine, pearl onions, shiitake mushrooms, veggie stock, vegan beef cubes, carrots, tomato paste, olive oil, tapioca flour, garlic, bay leaf, parsley, thyme.

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Vegan Egg Noodles (Sub Recipe)

The origianl reason we wanted to post this recipe was to accompany the Beef Bourguignonne, but of couse you can use this for any of the recipes that require egg noodles.


2 cups pastry flour
1 tsp Vegg powder
1/4 cup coconut milk
1 tbsp olive oil 

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