Friday, August 24, 2012


a very "meaty" dish
thick and rich

This is my version of a recipe that I found on another blog.  I've made a much quicker version for my time restraints.


6 oz. Vegan bacon
2 Tbsp. olive oil
3 portobello mushrooms, cut in half and each half into fourths
2 sliced carrots
1 sliced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
2 cups Burgundy wind
1-2 cups veggie broth
1 Tbsp. tomato paste
3 cloves mashed garlic
1/2 tsp. thyme
crumbled bay leaf


Preheat oven to 350 degrees.

Saute the bacon in the casserole, in the 1 Tbsp. of oil, over moderate heat for 2 to 3 minutes to brown lightly.  Remove to a side dish. 

Add the other Tbsp. of oil, heat up and then add the mushrooms.  Cook until well browned.  Remove from pan.  In the same saucepan cook the carrots and onions.  When starting to get tender add in the bacon and mushrooms. 

Toss all with the salt and pepper, flour, tomato paste, garlic, thyme and bay leaf.  Stir all together.

Stir in the wine and enough veggie broth so that the vegetables are barely covered.

Cover the casserole and set in the lower third of the preheated oven.  This should simmer very slowly, 2 to 3 hrs.  Be sure to add more veggie broth IF necessary. 

You want this dish to be saucy and spoon nicely over brown rice or pasta.

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