Soy Bourguignone

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* Exported from MasterCook *

 

Soy Bourguignone

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon extra-virgin olive oil

1 tablespoon toasted sesame oil

1 1/2 cups unreconstituted textured soy protein

chunks

Seasoned Flour

2 onions -- thinly sliced

3 cloves garlic -- minced

1/4 cup chopped celery

1/4 cup chopped carrots

1 teaspoon unbleached sugar

1 cup vegetarian broth

1 cup dry red wine (can be nonalcoholic)

1 bay leaf

1 tablespoon tomato paste

1 teaspoon Marmite, yeast extract, or dark miso

1/2 teaspoon dried thyme

1/2 pound whole button mushrooms

1/4 cup minced fresh parsley

salt and freshly ground pepper to taste

 

Reconstitute the textured soy chunks in 1 1/2 cups boiling water, either soaking

or simmering until tender. Drain well and pat dry.

 

Heat the olive oil and sesame oil in a large, heavy pot over medium-high heat.

Dredge the soy protein chunks in the seasoned flour, then saute until brown.

Remove from the pan and set aside. Add the onions to the pan, and saute over

medium heat until the onions begin to soften, adding a little water as necessary

to keep from sticking. Add the garlic, celery, carrots, and sugar. Continue

cooking until the onions are soft and well browned. It is essential that the

onions be well browned or caramelized, but not burned.

 

Add the soy protein to the pan, along wiith all the remaining ingredients,

except the mushrooms, parsley, salt, and pepper. Cover and cook over low heat

for 1 hour. Add the mushrooms and cook half an our more. Just before serving,

add the parsley and salt and pepper to taste. If the gravy is too thick, add a

little more broth or wine. If the flavor does not seem meaty enough, add a

little soy sauce instead of salt.

 

Description:

" This delicious French-inspired stew is a good way to try textued soy

protein chunks. Serve it with crusty bread to mop up the gravy. "

 

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Per Serving (excluding unknown items): 64 Calories; 4g Fat (47.3% calories from

fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 46mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0