1 cup onion, minced
2 stalks celery, diced
4 cloves garlic, minced
1/2 cup white wine
3 cups fat-free beef broth
1 (28-oz.) can diced tomatoes, drained
1 Tbsp tomato paste
1 cup dry red wine
1 Tbsp fresh rosemary, chopped (or 1 teaspoon dried)
1 teaspoon dried thyme
1 teaspoon fresh sage, minced
2 red or yellow bell peppers, seeded, sliced and roasted
I roasted the sliced red peppers and half a large yellow onion in advance.
It's easy: Place the vegetables in a bowl and add a bit of balsamic vinegar and low-sugar apricot preserves. Mix to coat vegetables and set aside while the oven preheats to 350°F.
Lay vegetables on a cookie sheet in a single layer and bake for 30-45 minutes until soft and beginning to caramelize (you'll see browned or blackened areas).
6 oz. crimini mushrooms, cleaned and quartered
1 cup peas
1 /3 cup cold water or broth
2 Tbsp arrowroot powder or cornstarch
Beefy Seitan, cubed
Could you make your own Beefy Seitan? Oh, yes, you could!
In a large pot, sauté onion, celery and garlic in white wine until onions are translucent. Add peppers, mushrooms, and peas. Bring to a simmering boil.
Whisk together water and arrowroot powder or cornstarch until smooth. Slowly pour into simmering sauce, stirring constantly.
Add seitan. Lower heat and continue stirring as sauce thickens, about 5 minutes.
Serve with steamed vegetables for a healthy French meal. Delicious over creamy polenta!
Q: Hey, Sharine, you ask, What's the big green twig in the photo?!
A: It's a bouquet garnis: A sprig of fresh rosemary and several stems of thyme, tied together with cotton string. Add this to your Bourgignon after vegetables are soft. Remove before serving!
Recipe from Vegetarian Times, modified slightly using recipe from The Veggie Table and my own additions!