I received quite a positive response to my Thanksgiving Menu I posted on Friday; I’m so glad you enjoyed it! Along with that post, I had several requests for a “meatier” main dish for a holiday table that is also wheat/seitan free. Many traditional vegan “meaty-mains” are oftentimes full of wheat protein, so I felt like this would be a good time to share one of my all-time-favorite recipes that works especially well for Thanksgiving.
This delightful dish is from my latest book “Great Gluten-Free Vegan Eats from Around the World“. It is super hearty, mighty tasty, and will be a welcome and filling addition to any holiday table. Also, it’s 100% meat and wheat free.
Happy (almost) Thanksgiving!
Note: You can use Beyond Meat strips in this as well, just follow the directions the same way; but, instead of “re-hydrating” you’ll simply be marinating,
From ‘Great Gluten-Free Vegan Eats from Around the World’–Reprinted with Permission from Fair Winds Press
In case you are unfamiliar with postmodern-era cooking, my hero Julia Child made the classic recipe for boeuf bourguignon a household name in the 1960s when she revolutionized the kitchens of America with her tome ‘Mastering the Art of French Cooking’. This recipe is an animal-free version of the classic dish, and I think it fashionable enough to serve even to a party full of steak enthusiasts.
Yield: 8 servings
For the Marinade:
- 1 tablespoon (2.4 g) fresh thyme
- 1⁄3 cup (80 ml) vegan Worcestershire sauce
- 2 cups (475 ml) vegetable broth (preferably beef flavored)
- 7 drops liquid smoke
- 1 package (8 ounces, or 225 g) Butler Soy Curls
- 3 tablespoons (45 g) vegan margarine
- 1⁄4 cup (20 g) bacon-flavored bits
- Herb bouquet (bouquet garni): sprigs of parsley, sage, rosemary, and thyme tied with kitchen twine
For the Sauté:
- 5 ounces (140 g) crimini or button mushrooms, halved
- 4 medium-size carrots, sliced into rounds
- 1 small red onion, diced 2 cloves garlic, minced 1 tablespoon (14 g) vegan margarine 1⁄2 teaspoon sea salt
For the Sauce:
- 3 tablespoons (30 g) superfine brown rice flour
- 1 teaspoon or 1 cube vegetable bouillon (beef flavored recommended)
- 1⁄2 cup (120 ml) full-bodied red wine, such as Zinfandel or Cabernet Sauvignon
- 11⁄2 tablespoons (24 g) tomato paste
- 2 cups (475 ml) vegetable broth
- 10 small pearl onions, peeled but left whole
Preheat the oven to 350°F (180°C, gas mark 4).
To make the marinade:
Combine the marinade ingredients in a medium-size saucepan, bring just to a light boil, and then remove from the heat. In a large bowl, combine the marinade and Soy Curls and let rest for 15 minutes. Let the mixture come back down to room temperature and then using clean hands, squeeze out all the liquid from the Soy Curls, reserving the marinade in the bowl.
Place a large frying pan over medium-high heat and add the margarine and bacon bits. Sauté just until the bacon bits start to sizzle, about 5 minutes. Gently tilt the pan to evenly coat with bacon-flavored margarine. Add the Soy Curls and sauté over medium-high heat until evenly browned, about 10 minutes.
Transfer to a large casserole dish and add the bouquet of herbs.
To make the sauté:
Using the same saucepan the Soy Curls were cooked in, sauté the mushrooms, carrots, red onion, and garlic with about 1 tablespoon (14 g) margarine over medium- high heat, about 10 minutes or until the onions are translucent and lightly brown on the edges. Salt evenly while cooking.
To make the sauce:
Whisk the brown rice flour, bouillon, red wine, tomato paste, and vegetable broth into the leftover marinade, making sure no lumps remain in the liquid. Add the pearl onions.
Combine the cooked veggies with the Soy Curls in the casserole dish and then evenly top with sauce. Cover with foil and cook in the preheated oven for 1 hour. Uncover and cook an additional 25 minutes or until fragrant and bubbly on top. Remove the herb bouquet before serving.
Serve over mashed potatoes.