Boeuf à la provençale

With PLNT 100% plant-based Beef Strips

Ingredients

2 packs PLNT 100% plant-based Beef Strips
75 g plnt 100% plant-based bacon pieces (of use 1 tbsp of smoky oil or liquid smoke)
1 Bouquet garni (or 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
100 g juicy black olives

How it's done

1. 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.

2. 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.

3. 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.

4. Place the plant-based beef back in the fridge.

5. 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.

6. 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.

7. Stir in the flour very well, then slowly pour in the hot marinade while stirring with a whisk to bind the sauce without lumps.

8. 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.

9. Heat the olive oil in a large non-stick frying pan and sauté the plant-based beef and plant-based bacon pieces (if using) over a medium-high heat, stirring regularly, for 4 minutes.

10. 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.

11. Remove the orange zest and bouquet garni. Taste, and adjust the seasoning if necessary.

12. 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.

This recipe was developed for the Vegan Academy by Paola Westbeek. Photo taken by Hans Westbeek.