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

Hi Daniel Balter! The mushrooms are cooked in the the first step, then set aside. In the third step, those same cooked mushrooms are added back in to cook with the other ingredients. Hope this helps!

vt_editor - 2013-12-05 20:34:50

The recipe has "add mushrooms" at 2 different points. I believe that this is a mistake since it doesnt say, "Add the rest of the mushrooms."

Daniel Balter - 2013-12-05 17:06:24

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