Happy Monday, friendlies. I have a love-hate relationship with weekends. I’m such a busy body that I really need some sort of activity to keep me busy, particularly with my over-the-top high-energy kids. But at the same time, I would so much rather sit around and do nothing because I feel like I’m running every which way during the week. I feel like this is one of those “I need a vacation from my vacation” scenarios. Hmmm…
Anyway.
Welcome to Meatless Monday! Today I’m linking up with Cassandra from Powered by BLING and Annmarie from The Fit Foodie Mama to bring you delicious meat-free recipes.
SO! Several months ago I came across a recipe on Runner’s World for Bean Bourguignon. Traditionally, this dish is called Beef Bourguignon and can be quite difficult and lengthy to make, as well as very meat-heavy (hence the name of the dish). In the recipe I found on Runner’s World, beans are used in lieu of beef. The one thing I wasn’t too thrilled about was the use of prosciutto, so I switched it up and used vegan “bacon” tempeh strips.
Check out my version of Bean Bourguignon below. It’s adapted from the original recipe found on Runner’s World. Enjoy!
Vegan Bean Bourguignon
Ingredients
- 3 Tbsp olive oil
- 1 package (10 ounces) baby bella mushrooms, quartered
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 1 package Fakin’ Bacon Tempeh, minced
- 3 large cloves garlic, minced
- 1 tsp dried thyme
- 2 bay leaves
- 1/4 C flour
- 1 C merlot or cabernet sauvignon
- 2 C vegetable broth
- 3 cans cannelloni beans, rinsed and drained
- 1/2 C chopped fresh parsley
Directions
Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add mushrooms. Cook for about 6 to 8 minutes, or until liquid evaporates and mushrooms start to brown. Season with salt and pepper. Transfer to a bowl and set aside.
Add remaining tablespoon of oil and onion to the pot. Cook onion, stirring frequently, for 3 minutes, or until translucent. Add prosciutto, garlic, thyme, and bay leaves. Cook for 2 minutes.
Sprinkle in the flour and stir. Whisk in wine and broth. Stir in the beans and cooked mushrooms. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes.
Stir in the parsley and serve. Serves 6.
Have a happy day! And don’t forget to link up with your favorite meatless dish — and be sure to check out the others, too!
Sooo… anyone feel like they need a “vacation from vacation” on weekends like me??!
