Mushroom Soy Curl Burgundy
A plantified version of beef bourguignon.
Servings: 5
Equipment
- Instant pot
Ingredients
- 1/2 package Butler soy curls
- 1 cup veggie broth
- 1 Tbs vegan Worcestershire sauce
- 1 Tbs browning sauce, like Kitchen Bouquet or molasses
- 1 onion chopped
- 2-3 large carrots diced
- 5 cloves garlic minced
- 1 pound cremini mushrooms quartered
- 4 stalks celery chopped
- 1 cup red wine
- 2 tsp dried thyme
- 1 Tbs soy sauce
- 1 tsp miso
- 2 Tbs mushroom powder optional
- 1 Tbs tomato paste
- 2 bay leaves
- 1 cup water
- 2 Tbs cornstarch in a slurry with 1/4 cup water
- 2 cups greens spinach or baby kale
Instructions
Soy Curls
- Put the soy curls into a bowl of warm water to hydrate for 7-8 minutes.
- Drain, and press out as much water as possible. One way is to put them in a clean dishtowel then wrap & squeeze. Or a fine-mesh strainer, and press.
- In a skillet over medium heat, cook them for about 5 minutes to dry them out.
- Add the broth, Worcestershire, and browning sauce, and cook until the liquid has reduced and they are dark brown color. Set aside.
Mushroom burgundy - instant pot
- Set the IP to sauté and add the onion, garlic, and mushrooms. Cook about 5 minutes, stirring to mix.
- Add the wine and cook a few minutes to cook out the alcohol.
- Add the carrots, celery, and thyme, and mix. Add the soy sauce, tomato paste, miso, mushroom powder, bay leaves, and water. Add the soy curls.
- Pressure cook (manual, high) for 3 minutes; quick release.
- Put the pot on sauté, and add the cornstarch slurry and greens. Stir until it thickens. Taste for salt.
Notes
Traditionally - serve over mashed potatoes. Also fine with rice!