Quorn Bourguignon


"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.

  • 4Servings


  • 2 Tbs. organic olive oil, divided
  • 2 Tbs. spread, divided
  • 1 1/4 lb. cremini mushrooms, sliced
  • 1 medium yellow onion, diced (1 1/2 cups)
  • 1 large carrot, diced (1/2 cup)
  • 1 tsp. fresh or 1/2 tsp. dried thyme leaves
  • 1 1/2 cloves garlic, minced (1 1/2 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 1/2 Tbs. organic unbleached white flour


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.

Nutrition Information

  • Calories: 303
  • Carbohydrate Content: 30 g
  • Fat Content: 15 g
  • Fiber Content: 8 g
  • Protein Content: 15 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 619 mg
  • Sugar Content: 12 g