Ingredients:
1 package Gardein beefless tips
3 tbsps vegetable oil
10 ozs pearl onions, peeled
4 celery stalks, thinly sliced
4 medium carrots, 1/2 inch diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tbsps flour
3 cups vegan "beef" broth (try Better than Bouillon brand) or roasted vegetable stock
1 cup dry red wine such as Cabernet Sauvignon
4 medium potatoes, 1/2 inch diced
1 Bunch of Broccoli
salt and pepper to taste
Preparation:
- Chop beefless tips in quarters
- Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside.
- Add to saucepan pearl onions and celery to saucepan and cook for 3 minutes.
- Add carrots, thyme and rosemary and continue to cook for an additional 3 minutes.
- Sprinkle in flour, then slowly add broth and wine while stirring.
- Add potatoes and broccoli and bring to a boil.
- Reduce heat to low, cover and simmer for 30 minutes. A
- Add beefless tips back in and cook for an additional 5 minutes.
- Season with salt and pepper and serve.
Original recipe by Chef Tal Ronnen here
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