Vegetarian Beef Bourguignon with Quorn Steak Strips

Name: Vegetarian Beef Bourguignon with Quorn Steak Strips
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 300g bag Quorn Vegetarian Steak Strips; [https://www.quorn.co.uk/products/steak-strips]; 2 carrots roughly chopped; 2sticks of celery, chopped; 2 red onions Roughly chopped; 4x cloves garlic, minced; 30g Dried porcini Mushrooms (soaked in 300ml of boiling water) then chopped; 3x Tbsp Tomato Paste; 20g Butter (or Vegan Butter); 3 tbsp Plain Flour; 2 sprigs thyme; 500ml Red wine; 250g Chestnut Mushrooms, halved; 200ml Good Veg Stock; 1 tbsp Marmite

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Vegetarian Beef Bourguignon with Quorn Strips on a plate with mashed potatoes on a marble work surface with a pink cloth.

This rich, French inspired classic is the perfect winter warmer. With an umami kick from the marmite, this delish vegetarian beef bourguignon recipe is the ultimate winter comfort food.

Simply roast the mushrooms in the oven whilst you fry the veggies before adding red wine, stock and marmite to create a thick and tasty sauce. Add the Quorn Vegetarian Steak Strips and mushrooms, then serve up with creamy mash and steamed greens for a flavour packed midweek dinner!

If you’re lucky enough to have any leftovers, simply warm through and serve in a big bowl the following day.

Vegetarian Steak & Strips Recipes Casserole & Stew Vegan and Vegetarian Winter Comfort Foods Vegan and Vegetarian Family Meal Recipes

Serves 4

30 mins

Easy

321 cals
(Per serving)

7g of fat
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Steak Strips

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

Ingredients

1 300g bag Quorn Vegetarian Steak Strips
2 carrots roughly chopped
2sticks of celery, chopped
2 red onions Roughly chopped
4x cloves garlic, minced
30g Dried porcini Mushrooms (soaked in 300ml of boiling water) then chopped
3x Tbsp Tomato Paste
20g Butter (or Vegan Butter)
3 tbsp Plain Flour
2 sprigs thyme
500ml Red wine
250g Chestnut Mushrooms, halved
200ml Good Veg Stock
1 tbsp Marmite

Method

Preheat oven to 210°c/ 200 Fan/ Gas Mark 7. Put chestnut mushrooms, butter and thyme in a roasting tray and roast for around 15 minutes, or until mushrooms are golden and no longer watery. Season with salt and pepper to taste.
Melt butter in a large pan and add onion, carrot, and celery. Cook on a medium heat until onion is soft, and mix is starting to caramelise.
Add to this the tomato purée, garlic, and porcini mushrooms, and continue cooking for 2 minutes. When the tomato purée is starting to caramelise and catch on the pan, add a couple of tablespoons of the red wine, just to deglaze the pan.
Turn the heat down, and add the flour, stirring well. Pour in the rest of the wine, stock, porcini liquid, and marmite, and let cook for around 15 minutes, or until the sauce has started to thicken and the carrots are almost cooked through.
Throw in the Quorn Vegetarian Steak Strips and continue cooking for another 5 minutes.
Once strips are piping hot throughout, add in mushrooms, season Bourguignon to taste and serve.