nutritional information

Per 1 1/2-cup serving:

  • Calories: 303
  • Protein: 15 g
  • Total Fat: 15 g
  • Saturated Fat: 3 g
  • Carbohydrates: 30 g
  • Cholesterol: 0 mg
  • Sodium: 619 mg
  • Fiber: 8 g
  • Sugar: 12 g

Quorn Bourguignon

Serves 4

"My father loved Julia Child and French cooking," says Ann Ambrose. "In this dish, I united my dad's love of French cooking with my love of low-fat vegetarian food to create a veg version of classic boeuf bourguignon. After looking at Julia Child's recipe, I thought Quorn would substitute nicely for the beef and enable me to reduce the cooking time." Serve with wide egg-free noodles or brown rice pasta.
  • 2 Tbs. organic olive oil, divided
  • 2 Tbs. spread, divided
  • 1 ¼ lb. cremini mushrooms, sliced
  • 1 medium yellow onion, diced (1 ½ cups)
  • 1 large carrot, diced (½ cup)
  • 1 tsp. fresh or ½ tsp. dried thyme leaves
  • 1 ½ cloves garlic, minced (1 ½ tsp.)
  • 1 750-mL bottle Côtes du Rhône or Beaujolais red wine
  • 2 cups low-sodium vegetable broth
  • 2 Tbs. tomato paste
  • 12 oz. "chicken" tenders
  • 1 ½ Tbs. organic unbleached white flour
  • Chopped fresh parsley, for garnish
  • sour cream, for garnish

1. Heat 1 Tbs. oil and 1 Tbs. spread in medium saucepan over high heat. Add mushrooms, and cook in oil 3 to 4 minutes, or until they darken but still retain their moisture. Remove from pan, and set aside.

2. Reduce heat to medium, and add remaining 1 Tbs. oil. Add onion, carrot, and thyme; season with salt and pepper, if desired. Cook 10 minutes. Add garlic, and cook 1 minute more.

3. Add wine, and increase heat to high. Simmer 5 minutes, or until liquid has reduced by half. Stir in broth and tomato paste. Add Quorn tenders and mushrooms with any liquid that has collected; bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.

4. Combine remaining 1 Tbs. spread and flour with fork. Stir flour mixture into stew. Reduce heat to medium-low, and simmer 10 minutes more. Season with salt and pepper, if desired; serve garnished with parsley and sour cream.

December 2011 p.60

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comments

The spread refers to butter substitute like an olive margarine

Eileen - 2012-12-02 19:02:42

Please respond regarding "spread"... No idea what this is supposed to be!

Johanna Yale - 2012-09-28 17:38:35

What do you mean by "spread"?

christa - 2012-08-30 03:51:24

Hi, Would 'beef' Quorn pieces also work with this? I am so excited that I have found this as I love Julias version but my boyfriend is a veggie so I have never been able to show how well I do this recipe.

J - 2012-05-13 10:10:08