Ingredients

[Dried Soy Curls]
225 g Dried Soy Curls*
470 ml Vegan Beef Broth (or Veggie Broth)
1 Tbsp Vegan Worcestershire
2 Tbsp Mushroom Seasoning (or 2 tsp Miso Paste)
2 Tbsp Gravy Master (or Kitchen Bouquet)
[Vegan Beef Burgundy]
450 g Mushrooms (halved or quartered)
235 g Onions (diced)
4 Shallots (diced, optional)
3 Large Carrots (sliced)
4 cloves Garlic (minced)
50 g Vegan Butter
1 Tbsp Tomato Paste
2 Tbsp Nutritional Yeast
2 Tbsp Mushroom Seasoning (or 2 tsp Miso Paste)
30 g Flour
710 ml Vegan Beef Broth (or Veggie Broth)
470 ml Dry Red Wine (Burgundy or Pinot Noir)
5 – 6 sprigs Fresh Thyme (tied with twine ideally)
2 Bay Leaves
1 Tbsp Cornstarch + 2 Tbsp Water (for a Slurry)
Salt & Pepper to taste

Steps

Rehydrate the soy curls

Cover the soy curls in water and rehydrate them for 10 – 15 minutes. Then drain them and squeeze out as much water as possible.

Making the soy curl beef

In a skillet over medium heat, add the soy curls and cook them for about 5 - 10 minutes to dry them out a bit more.

Cooking down mushrooms

In a dutch oven (or a large oven proof pot) over medium heat, add the mushrooms. No need for oil or anything yet. Don't crowd the pot, so you may need to do the mushrooms in 2 batches. I add a table spoon of soy sauce per batch.

Sauteing vegetables

Add in the vegan butter and let it melt. Then add in the diced onions and carrots. Stirring occasionally, cook those down for about 10 – 12 minutes or until they have softened and the onions get translucent.

Bringing the dish together

Add in the flour and stir to combine. Cook for 1 minute to get rid of the raw flour flavor. Next add in the vegan beef or veggie broth and red wine. Stir to combine. Then add in the reserved mushrooms, onions and soy curls. Toss in the thyme and bay leaves. Taste and adjust for seasoning.

Cooking the dish

Cover the pot with a lid and add it to an oven preheated to 350 F / 175 C for 45 minutes.