Chef Lukas Vulger whips up a vegan beef bourguignon that puts a tasty twist on the classic French recipe.
Here’s how to make it.
Allow me to introduce you to thisvegan beef Bourguignon.
Its no secret that red beets are a nutritional powerhouse.
Theres a lot of popular vegetarian versions of [beef Bourguignon] using mushrooms, he says.
But be careful not to over-cook them, he warns.
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And of coursea burgundy wine.
This is what makes the dish legit, he says.
You want one thats less fruity and more earthy and dry.
(He says polenta could work, too.)
As if you needed more reasons to whip up this tasty meal yourself…
Want the full recipe?
Get Volgers step-by-step instructionshere.
In a tall measuring cup, cover the dried porcini mushrooms with about 2 cups boiling water.
Let stand until tender, about 10 minutes.
Pick out the mushrooms and coarsely chop them.
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Reserve the soaking liquid.
In a medium saucepan, combine the beets, 3/4 cups water, and a pinch of salt.
Bring to a boil, then cover the pan and cook for about 15 minutes, until tender.
Heat 1 Tbsp olive oil in a skillet over medium-high heat.
Remove from the heat.
Cook for about 5 minutes, until beginning to soften.
Stir in the garlic and tomato paste and fry for about a minute.
Fold in the seared mushrooms and beets (along with any liquid at the bottom of the saucepan).
Garnish with chopped parsley.
This article was originally published on April 6, 2020.
It was updated on February 19, 2020.
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