4-5 strips of soy bacon
1 pound of “beefless tips” (soy)
1/2 lb carrots, sliced in 1/2″ pieces
1 onion, sliced
5-8 garlic cloves, chopped
1/2 bottle dry red wine
1C vegetable (or beefless) broth
1/2 tbsp tomato paste
5-6 sprigs of thyme
2tbsp unsalted butter
2 tblsp all-purpose flour [rml_read_more]
1/2 lb pearl onions
1/2 lb bella mushrooms, sliced
Heat some oil in a thick walled vessel with a tight lid and fry the soy “bacon” (or real bacon) until it is brown. Remove the bacon and if you are using real beefless, sear the pieces in the fat from the bacon. Remove and saute the onions till they are golden brown. Add the carrots to it and cook for about 10 minutes. Add garlic and cook for 30 seconds. Add the brandy and CAREFULLY ignite with a match. Once the fire is out, add the soy chunks (or meat) and bacon back in. Dump a half-bottle of red wine or till the mixture is almost covered. Add the tomato paste and thyme and mix well. Bring the pot to a simmer, cover and place it in the oven for about an hour or until the meat and vegetables are very tender when pierced with a fork.
Add the vegan butter to a pan and make a roux with the flour. Add the roux and pearl onions to the pot. Saute the mushrooms in some vegan butter until lightly browned and also add to the stew. Heat and simmer for at least 15 minutes. Serve with garlic rubbed toasts as shown.