Vegan daube de "boeuf" à la provençale
Hearty, warming and full of flavour
Equipment
- 1 heavy-bottomed casserole
Ingredients
- 320 g plant-based ‘beef’ strips I used PLNT
- 1 Bouquet garni 4 sprigs of thyme, 2 sprigs of rosemary (5 g), 2 bay leaves, all tied together with kitchen twine
- ½ (organic) orange, peel in strips
- 250 g carrots scrubbed, cut into thick diagonal slices
- 1 large onion peeled, halved (one half studded with the cloves, the other half chopped)
- 2 cloves
- 500 ml full-bodied red wine
- 1 el freshly crushed black peppercorns
- 15 g plant-based butter
- 2 cloves of garlic finely chopped
- 2 tbsp all-purpose flour
- 1 can of chopped tomatoes
- 2 tbsp olive oil
- 75 g plant-based "lardons" of use 1 tbsp of smoky oil or liquid smoke
- 100 g juicy black olives such as Niçoise or kalamata
Instructions
- Combine the plant-based ‘beef’ strips, bouquet garni, orange zest, carrots, half onion studded with the cloves, red wine and freshly cracked pepper in a large bowl. Cover and marinate overnight.320 g plant-based ‘beef’ strips, 1 Bouquet garni, ½ (organic) orange, peel in strips, 250 g carrots, 1 large onion, 2 cloves, 500 ml full-bodied red wine, 1 el freshly crushed black peppercorns
- The following day, remove the vegetables and aromatics from the marinade and place them in a bowl lined with paper towel and pat them dry.
- Drain the plant-based ‘beef’ from the marinade, making sure to reserve the marinade, and place it in a bowl lined with paper towel, pat dry as well.
- Place the plant-based ‘beef’ back in the fridge.
- Place the marinade (without the vegetables and aromatics) in a saucepan and bring to the boil. Reduce the heat to a very gentle simmer and cook uncovered for 5 minutes.
- In the meantime, melt the plant-based butter in a heavy-bottomed pan and gently sauté the chopped onion (along with the studded onion, chopped, cloves removed and discarded) and garlic for 3 minutes.15 g plant-based butter, 2 cloves of garlic
- Stir in the flour very well, then slowly pour in the hot marinade while stirring with a whisk to bind the sauce without lumps.2 tbsp all-purpose flour
- Add the chopped tomatoes, reserved vegetables and aromatics. Bring to a brief boil, then reduce the heat, cover and cook very gently for 1 hour, stirring a few times during cooking.1 can of chopped tomatoes
- Heat the olive oil in a large non-stick frying pan and sauté the plant-based ‘beef’ and plant-based ‘lardons’ (if using) over a medium-high heat, stirring regularly, for 4 minutes.2 tbsp olive oil, 75 g plant-based "lardons"
- Gently stir this through the sauce, along with the olives, and continue cooking, covered, over a very low heat for a final 15 minutes. Do not stir during the final cooking time.100 g juicy black olives
- Remove the orange zest and bouquet garni. Taste, and adjust the seasoning if necessary.
- Serve with mashed or boiled potatoes, polenta or coquillettes (a French type of pasta similar to macaroni), crusty bread and a glass of Côtes du Rhône.
Notes
Use vegan beef “strips” of your choice from your local supermarket. A really nice "old school" substitute is seitan. Seitan has a lovely savoury taste, withstands a long simmer and marinating while retaining a nice bite. You can buy seitan at most health food shops. If it is seitan from a stock jar, be sure to save the delicious stock and use some of it in this stew. Cut the seitan itself into smaller chunks or slices before use.
Nutrition
Calories: 511.2kcalCarbohydrates: 28.5gProtein: 20.8gFat: 24.9gSaturated Fat: 3.8gPolyunsaturated Fat: 7.9gMonounsaturated Fat: 12.5gTrans Fat: 0.6gCholesterol: 0.4mgSodium: 1275.8mgPotassium: 621.5mgFiber: 9.9gSugar: 5.4gVitamin A: 10846IUVitamin C: 10.1mgCalcium: 145.5mgIron: 22.8mg
Tried this recipe?Let us know how it was!