If you can’t find fresh pearl onions, you can check the frozen section. In my small town, rural Midwestern supermarket, that’s where I can find them. Also, my store brand Worcestershire is accidentally vegan, so save some money on that awesome ingredient by checking your store’s label.
Does anyone sincerely enjoy pearl onions though? They're slimy and squishy, even when cooked properly (in my experience). I'm going to swap them out with regular onions. ;p
@@straberryshinigami15g97 it's not as simple as "sugar = bone char". All organic sugar is bone char-free, any sugars that aren't derived from beets or sugarcane are also char-free. Now, it's true most cheap store brands won't use any of these varieties and instead go with cheap, white cane sugar. However, ASR (the world's biggest producer of all sorts of sugar, even cheap, non-organic, white cane sugar) estimate over 65% of all their sugar is bone-char free. Many companies are moving away from char (even for the cheapest of sugar).
@@sarg_eras it's not just the US, this practice is done around the world. Like I said, the majority of manufacturers are stepping away from this practice (and a few companies never did it in the first place); but for the longest time, almost all cane and beet sugar was essentially bleached using bone char. And since brown sugar is (ironically) bleached first, then mixed with molasses to become brown, it can also be bleached using this method. There are other ways of bleaching sugar now, but there are still many companies that use bone char to do it. Again, not the majority nowadays, but still a sizable minority.
Mine just came out of the oven (I used Plant Basics chunks). I can’t stop saying, “oh my gosh! Oh my gosh!” This is LEGIT fantastic and oh so close to the original taste. 😚
Hey BurgerDude! Another outstanding recipe and certainly an honorable mention for peeling the fresh Pearl onions! Last year at Thanksgiving I struggled to peel those devils for creamed onions and now I'm much happier contemplating this years feast.
I made this and it’s freeeeaaakin delicious!!!! Wasn’t that hard, and now will be a forever staple. Thank you for veganizing this recipe🫶. Also, I used the beef less bulgogi from Trader Joe’s and it was great!!!
I have been eating tofu and rice, or noodles every day for the past few years and I think I could use a change once a while. This looks good! I already tried your mac n cheese recipe and it was the best I have ever eaten. To be honest it was the second time I have ever had mac n cheese.
It's exciting to see you stepping away from fast junk food for some recipes! Because you have the BEST substitutions to make it taste as traditional as possible :)
Just made this tonight for Thanksgiving dinner. Holy, sweet Jesus wow! That is the ultimate best beef burgundy hands down I have ever tasted. Burger Dude!!! I just wanna hug ya man.
Maggi would be great for flavor, but I'm not sure how much browning it'll do. The browning sauce is mostly for color, it's pretty mild in flavor. It tastes kinda like watered down worcester!
Great video. I’m not vegan for several reasons (including a long list of allergies which include around half the fruits on the planet and basically all common meat substitutes along with textural issues caused by hypersensitivity) but I genuinely wish I could be sometimes. Excluding the milk, I can’t live without full cream milk even excluding my allergies to all nut types, soy beans and the like.
Thank you so much. Beef burgundy, my mom's German beef Gulasch and German beef Rouladen were my favorite beef dishes. Now I'm not eating meat anymore and your "no beef burgundy" dish will make my day. But I will use Marmite as a beef flavor (it always works best for me) and add some liquid smoke.
I made this last night and let it "stew" (pun intended) in the fridge til tonight for the flavours to develop. This is incredible -- like a vegan beef stew, but the wine and other ingredients used in the stock really add a depth of flavour beyond that. I recommend keeping the protein separate (at least for the soy curls I make and the kind you can buy where I live) and only adding them to your serving when you reheat it -- they tend to get mushy (even if sautéed) otherwise. It's what I did, and they held up very well. :)
Looks great, I'm going to make this tomorrow! I just got a nonvegan recipe video for carne guisada after watching this one and thought that would be a great one to veganize.
Is this the first episode in a year-long YT series where you veganize every recipe of "Mastering the Art of French Cooking" ?! We'll call it "Vegan & Julia" ;p
Thank you for your content! I used to watch a ton of BwB and I cannot bring myself to support him at all looking at it through a vegan lens. Stumbled upon your channel and it's one of the best vegan cooking channel I've found (other personal favorite is Mina Rome)
Looks so dang delicious (to coin a phrase). Definitely making this... Be aware that the red wine label needs to be read carefully... some of them use milk products during the production process... 👍🙂❤
I made this for dinner and it was absolutely wonderful!.. I could only find the frozen pearl onions but they made a great addition to it. I used the soy chunks from Fake meats and it was so much like a lean "beef" taste, and the Pinot Noir worked great in this. I will serve this for company.. vegan or not. Thank you for veganizing this recipe.. it's a keeper!!
Oh man, I'm getting over a cold right now and this would be perfect if I had the energy to cook haha. Definitely trying it when I get better though. No matter how much draining I do of soy curls though I can never get rid of the aftertaste it seems for me. For that reason I've just been using plant basics strips and chunks and they have no funk at all for me 🙂
Wow! Looks amazing and plan to make this week and wondering if we can use McCormick’s Brown Gravy mix instead of the browning sauce…. Soy curls are so versatile. Thank you.
Nice! I'm not sure if that will do the same thing as I've never used it. Browning sauce is mostly for color and is not very strong flavor wise, so if the gravy mix has a lot of salt it may throw off the flavor, but try it out!
I made this yesterday. I replace half of the mushroom with dried shiitake mushrooms that I rehydrated. It was wonderful! My wife who is not vegan loved it.
So that "funky" taste is lessened with you soak in water first. I will definitely try next time I get some. I wondered how to get rid of that flavor. Thanks for the tip. 👍
Hey man been watching for some time so i can learn to cook TVP in various ways so we actually use the stuff instead of buying lots of meat. Family aint vegan but TVP is way less expensive than ground beef. Been meaning to ask for tips on the stuff, from preparation to proper seasoning. Thanks in advance!
Since where I live tempeh and tofu are abundant and cheap, would love to try this recipe by using matching sized deep fried tempeh and tofu as meat sub, they absorb flavor like no other.
3:43 Wait! There are a couple ways you can replicate the flavor of red wine in these kinds of dishes (for the most part, more on that shortly). Also, be VERY careful when picking wine brands because many wines use egg whites as clarifiers so you'd need to seek out specific brands that use only vegan clarifiers. I saw in your website recipe that you mention Barnivore and I think it might be worth posting it to the description too. When it comes to substitutions, every recipe is gonna be different, but if you're just looking for the concentrated flavors of wine, there's actually a few things you can do. One of the techniques I've been seeing recently is using a combination of vegan beef broth with a splash of red grape juice and vinegar of some kind in order to hit all the flavor notes that a deep red wine would give. I've even seen unsweetened cherry juice being used for a really dark flavor. Adam Ragusea once recommended substituting white wine in his recipes for a 1-to-7 or 1-to-8 ratio of white balsamic vinegar (NOT white wine vinegar; different thing) to water ratio to recreate the flavors of white wine. Of course, he mentioned how it's probably much smarter just to add a splash to whatever you're cooking and taste as you go so you don't have to reduce it down further. Honestly it might be good video idea, especially with your skillset and experimentation, of finding interesting and creative substitutes to wine in cooking in a similar vein to the vegan substitutes you've made in the past. I'm sure many Muslim viewers would appreciate a video like that and it's a question I see come up both in vegan and non-vegan spaces. The only issue with using these substitutions is that they don't give you the benefits of alcohol specifically where some flavors are only soluble through alcohol through a chemical process I can't really wrap my head around even after reading a few papers on it. I know Ethan Cheblowski did a video on alcohol content in sauces which might be worth checking out for more info.
I’ll post barnivore in the description. Maybe I should’ve mentioned this in the video but when doing research on this recipe in regards to wine substitutes the general consensus was that the kind of subs you are talking about are good for small amounts of wine but not so much when the wine is a main component. I didn’t have time to test it out and I don’t want people to try something and have it turn out awful. Thanks for the feedback and suggestions 👍🏼
Amazing work, just curious though, regarding the wine in this recipe, two things,1 what happens if you use nonalcoholic wine, 2 even with that in mind, you are aware that the alcohol evaporates when you cook it right?
Oh man! Definitely not fast food but good things come to he who waits. Had to do mine on the stove top (no “Dutch oven” ( casserole dish in UK parlance), but what a dish. And the mash accompaniment is spot on.
So I had an ethical question and want to try this recipe. My uncle is a butcher, we live in a small, very remote town - Before I became a vegetarian he would give me lots of free bones (and still will) which I would use to make stock. They DO technically sell them but a lot of it just gets thrown away. I make vegetable stock but I just don't have the means to acquire vegan beef stock currently. Is it weird if I call myself a vegetarian while making beef stock lol? I don't particularly feel bad knowing they would just go to waste anyway but idk. And of course I wouldn't secretly serve it to someone I knew was vegan (which no one else here is to my knowledge lol). I'll be honest I didn't even know vegan beef stock was a thing until today.
Plain grape juice mixed with lemon juice or Verjuz both make good wine alternativesgenerally. there still will be some difference with using this much of it though.
How much will this dish suffer if i can't eat onions? In most things i sub out bell pepper or cabbage but some recipes really depend on the onion for flavor
There are some surprisingly good alcohol-free red wines. Look for something that has been de-alcoholized (?) by vacuum processing, these should taste more like real wine than fruit juice.
It would help a lot if you left the list of ingredients and quantity of each one in the description. At the beginning of the video, the narrator said that we could find it in the description or on the website, but it is nowhere to be found.
I'm mostly a lacto-vegetarian due to religious reason, and your channel has helped me find a lot of great recipes for me to try out! Unfortunately, I can't eat even the imitation of ground beef, I dont know if it's a texture thing or what but anything resembling it makes me feel disgusted and nauseous. I also love how you don't play the moral high ground in your videos. I don't eat meat for the sake of reducing my personal harm on rhe world, but I wouldn't refuse a meat containing meal if it was cooked for me if they were unknowing of my religion. I've tried to express this in some other online circles, but I've ran into criticism and opposition on both sides (meat eating and absolutely vegan) when I'm just trying to live my lifestyle how I want to.
Ciao and thank you for your very nice recipes, which i share at WhatsApp and at mewe, many greetings from a veggy from brunswick in germany and please stay safe 🙃
You can get the bad taste out of soy bites,cubes,etc. by boiling them multiple times(3 times shuld do the trick) and changing the water each time until it is clearer. Have a nice one
@@TheeBurgerDude I agree but it still tastes a little bit off . I think it is worth it , but I cook tvp only a few times a month. Might be easier to boil the funk out of a big batch , squeeze the liquid out , then freez it . Have a good day
My brother followed this exact recipe with jackfruit and this was bar none the best vegan dish I have EVER HAD.
Holy moly that’s amazing!! So stoked to hear that 👍🏼
☺️ I am going to try myself I am just intimidated!
If you can’t find fresh pearl onions, you can check the frozen section. In my small town, rural Midwestern supermarket, that’s where I can find them.
Also, my store brand Worcestershire is accidentally vegan, so save some money on that awesome ingredient by checking your store’s label.
Does anyone sincerely enjoy pearl onions though? They're slimy and squishy, even when cooked properly (in my experience). I'm going to swap them out with regular onions. ;p
Are accidentally vegan things even vegan? There’s sugar in it which has bone char
@@straberryshinigami15g97 it's not as simple as "sugar = bone char".
All organic sugar is bone char-free, any sugars that aren't derived from beets or sugarcane are also char-free. Now, it's true most cheap store brands won't use any of these varieties and instead go with cheap, white cane sugar.
However, ASR (the world's biggest producer of all sorts of sugar, even cheap, non-organic, white cane sugar) estimate over 65% of all their sugar is bone-char free. Many companies are moving away from char (even for the cheapest of sugar).
@@IDontWantThisStupidHandleexcuse me, is sugar made with bones in the U.S.??
@@sarg_eras it's not just the US, this practice is done around the world.
Like I said, the majority of manufacturers are stepping away from this practice (and a few companies never did it in the first place); but for the longest time, almost all cane and beet sugar was essentially bleached using bone char.
And since brown sugar is (ironically) bleached first, then mixed with molasses to become brown, it can also be bleached using this method.
There are other ways of bleaching sugar now, but there are still many companies that use bone char to do it.
Again, not the majority nowadays, but still a sizable minority.
Mine just came out of the oven (I used Plant Basics chunks). I can’t stop saying, “oh my gosh! Oh my gosh!” This is LEGIT fantastic and oh so close to the original taste. 😚
That makes my morning!!
Hey BurgerDude! Another outstanding recipe and certainly an honorable mention for peeling the fresh Pearl onions! Last year at Thanksgiving I struggled to peel those devils for creamed onions and now I'm much happier contemplating this years feast.
Made this the other day and it was amazing! Everything I have made from your channel has been awesome! Thank you for all your content!!
Yay! So stoked to hear this 🤙
I made this and it’s freeeeaaakin delicious!!!! Wasn’t that hard, and now will be a forever staple. Thank you for veganizing this recipe🫶. Also, I used the beef less bulgogi from Trader Joe’s and it was great!!!
Heck yes! I love that beef bulgogi, glad it worked out!
I have been eating tofu and rice, or noodles every day for the past few years and I think I could use a change once a while. This looks good! I already tried your mac n cheese recipe and it was the best I have ever eaten. To be honest it was the second time I have ever had mac n cheese.
haha yes, variety is nice! Glad you liked the mac n' cheese! I'm working on a baked version!
Make this dish. Worth every second! Beyond delicious!
Love that you were able to make a long form! Gonna have to try this. Thank you for yet another amazing video/ recipe!
I love your channel! I am making your birria recipe tonight! Thanks so much for all your hard work!
It's exciting to see you stepping away from fast junk food for some recipes! Because you have the BEST substitutions to make it taste as traditional as possible :)
Thanks but I’d say half my recipes aren’t fast food if not more!
Just made this tonight for Thanksgiving dinner. Holy, sweet Jesus wow! That is the ultimate best beef burgundy hands down I have ever tasted. Burger Dude!!! I just wanna hug ya man.
Aw that’s awesome! Makes my day 🤗
Yes! Love the remakes bro.
I’m definitely making this. It looks so delicious 😋 Great fall/winter like stews. Thanks much Thee Burger Dude!👍🏽
This looks so good. Adding it to next weeks menu. Thanks
slightly unrelated, but those beyond tips are SO GOOD
Totally, I didn't try them in this dish but I'm sure they'd be great. And a lot easier / faster too!
Love this cozy end of year recipe!!
Just made this along with Julia's mashed potato recipe and boy oh boy my family is going to love me for sending them a container. Thank you!
If you want to get fancy, tie your herbs up into a bouquet garni with some parsley, thyme, rosemary, bay leaves, and black peppercorns.
Definitely making this. Looks amazing!
Question… can I use Maggi instead of the browning sauce or do I need the browning sauce?
Maggi would be great for flavor, but I'm not sure how much browning it'll do. The browning sauce is mostly for color, it's pretty mild in flavor. It tastes kinda like watered down worcester!
Dude, YES. This the the dish i think of as perfect cold weather food and you nailed it
Great video.
I’m not vegan for several reasons (including a long list of allergies which include around half the fruits on the planet and basically all common meat substitutes along with textural issues caused by hypersensitivity) but I genuinely wish I could be sometimes.
Excluding the milk, I can’t live without full cream milk even excluding my allergies to all nut types, soy beans and the like.
Thank you! Just in time for family gatherings!
I made this last night, and I have to say, bravo sir. It was incredible. One of the most delicious things I've made from your channel.
Great tip on squeezing the water out of the soy curls. Will be doing that from now on.
Looks super bomb! And that's coming from someone that made the real thing night before last! 😍
1000% mash over anything else! Yes!
Thank you so much. Beef burgundy, my mom's German beef Gulasch and German beef Rouladen were my favorite beef dishes. Now I'm not eating meat anymore and your "no beef burgundy" dish will make my day. But I will use Marmite as a beef flavor (it always works best for me) and add some liquid smoke.
Omg I'm so excited about this!!! Julia Child's was a huge favorite of mine pre-vegan 🥹🥘
I am not even Vegan but watching people get creative to make vegan substitutes of normally non-vegan dishes is kinda fascinating to see.
From what I can tell this is easier and faster than the traditional version too!
@@TheeBurgerDudeHonestly I might even try to do it myself, it looked delicious and most importantly easy enough for my lazy ass to do😆
YEESSS Sir! Looks absolutely delicious! I concur, it is a vegan law to use the Nooch!!!😂
Your channel and recipes are awesome. Love your book too !
Thank you so much!
I made this last night and let it "stew" (pun intended) in the fridge til tonight for the flavours to develop.
This is incredible -- like a vegan beef stew, but the wine and other ingredients used in the stock really add a depth of flavour beyond that.
I recommend keeping the protein separate (at least for the soy curls I make and the kind you can buy where I live) and only adding them to your serving when you reheat it -- they tend to get mushy (even if sautéed) otherwise. It's what I did, and they held up very well. :)
Excellent!!
I found using a salad spinner works well to for the extra moisture
Looks great, I'm going to make this tomorrow!
I just got a nonvegan recipe video for carne guisada after watching this one and thought that would be a great one to veganize.
Looks so Good! I Will be making this dish❤
Is this the first episode in a year-long YT series where you veganize every recipe of "Mastering the Art of French Cooking" ?!
We'll call it "Vegan & Julia" ;p
Great idea!
You can skip the recipe for calf brains as far as I'm concerned.
@@russb24vegan ramen for the brains?
@@russb24 well, a book containing 524 recipes is bound to have at least one or two duds...
Yayyy thanks for sharing this awesome recipe. 🎉
Thank you for your content! I used to watch a ton of BwB and I cannot bring myself to support him at all looking at it through a vegan lens. Stumbled upon your channel and it's one of the best vegan cooking channel I've found (other personal favorite is Mina Rome)
Thank you!
Looks so dang delicious (to coin a phrase). Definitely making this... Be aware that the red wine label needs to be read carefully... some of them use milk products during the production process... 👍🙂❤
I made this for dinner and it was absolutely wonderful!.. I could only find the frozen pearl onions but they made a great addition to it. I used the soy chunks from Fake meats and it was so much like a lean "beef" taste, and the Pinot Noir worked great in this. I will serve this for company.. vegan or not. Thank you for veganizing this recipe.. it's a keeper!!
Heck yes! So glad you liked it!!
Thanks for the enlightening video. May your day be joyful and productive!😁😁
I have found a splash of red wine vinegar or balsamic adds that something that a red wine used to for sauces
Oh man, I'm getting over a cold right now and this would be perfect if I had the energy to cook haha. Definitely trying it when I get better though.
No matter how much draining I do of soy curls though I can never get rid of the aftertaste it seems for me. For that reason I've just been using plant basics strips and chunks and they have no funk at all for me 🙂
Wow! Looks amazing and plan to make this week and wondering if we can use McCormick’s Brown Gravy mix instead of the browning sauce…. Soy curls are so versatile. Thank you.
Nice! I'm not sure if that will do the same thing as I've never used it. Browning sauce is mostly for color and is not very strong flavor wise, so if the gravy mix has a lot of salt it may throw off the flavor, but try it out!
I’m not even vegan but I’ve been obsessed with seeing people recreate foods. This looks so bussin.
Thank you!
What’s stopping you from being vegan?
@@straberryshinigami15g97 I don’t wanna eat fake meat and I personally don’t really value livestock that much other than it providing me with food.
@@woobharbyou don’t have to eat “fake meat”. Also, are you against animal abuse?
1300 gallons of water:
6 mo's of fluahing toilets; or
3 mo's of showers; or
1 burger.
I think you meant to say 'triple the mushrooms.'
-tallest hobbit ever
I made this yesterday. I replace half of the mushroom with dried shiitake mushrooms that I rehydrated. It was wonderful! My wife who is not vegan loved it.
Nice! That sounds good! Glad you both liked it!
It’s FANTASTIC
Another delicious recipe for me to add to my file. Thanks!!
So that "funky" taste is lessened with you soak in water first. I will definitely try next time I get some. I wondered how to get rid of that flavor. Thanks for the tip. 👍
Soy curls are MVP of so many recipes, hands down my favorite meat alternative
OMG that looks so good!!
How do you think this would do in the freezer? I only realised how much this made halfway through cooking it and have a big surplus
❤ made this Thank you and I share your stream on my Facebook with my friends and was delicious Thank you, Bon Appetite! Vegan Style.
Hey man been watching for some time so i can learn to cook TVP in various ways so we actually use the stuff instead of buying lots of meat.
Family aint vegan but TVP is way less expensive than ground beef. Been meaning to ask for tips on the stuff, from preparation to proper seasoning.
Thanks in advance!
Would you recommend using Oliver oil for frying ?
Since where I live tempeh and tofu are abundant and cheap, would love to try this recipe by using matching sized deep fried tempeh and tofu as meat sub, they absorb flavor like no other.
Love your channel! I can't wait for your Thanksgiving recipes!
yes i need it for the holidays! gimme a vegan thanksgiving meal free and nice amen!
3:43 Wait! There are a couple ways you can replicate the flavor of red wine in these kinds of dishes (for the most part, more on that shortly). Also, be VERY careful when picking wine brands because many wines use egg whites as clarifiers so you'd need to seek out specific brands that use only vegan clarifiers. I saw in your website recipe that you mention Barnivore and I think it might be worth posting it to the description too.
When it comes to substitutions, every recipe is gonna be different, but if you're just looking for the concentrated flavors of wine, there's actually a few things you can do. One of the techniques I've been seeing recently is using a combination of vegan beef broth with a splash of red grape juice and vinegar of some kind in order to hit all the flavor notes that a deep red wine would give. I've even seen unsweetened cherry juice being used for a really dark flavor. Adam Ragusea once recommended substituting white wine in his recipes for a 1-to-7 or 1-to-8 ratio of white balsamic vinegar (NOT white wine vinegar; different thing) to water ratio to recreate the flavors of white wine. Of course, he mentioned how it's probably much smarter just to add a splash to whatever you're cooking and taste as you go so you don't have to reduce it down further. Honestly it might be good video idea, especially with your skillset and experimentation, of finding interesting and creative substitutes to wine in cooking in a similar vein to the vegan substitutes you've made in the past. I'm sure many Muslim viewers would appreciate a video like that and it's a question I see come up both in vegan and non-vegan spaces.
The only issue with using these substitutions is that they don't give you the benefits of alcohol specifically where some flavors are only soluble through alcohol through a chemical process I can't really wrap my head around even after reading a few papers on it. I know Ethan Cheblowski did a video on alcohol content in sauces which might be worth checking out for more info.
I’ll post barnivore in the description.
Maybe I should’ve mentioned this in the video but when doing research on this recipe in regards to wine substitutes the general consensus was that the kind of subs you are talking about are good for small amounts of wine but not so much when the wine is a main component.
I didn’t have time to test it out and I don’t want people to try something and have it turn out awful. Thanks for the feedback and suggestions 👍🏼
@@TheeBurgerDude That makes complete sense. Thanks for the response and keep up the awesome work!
"Vegan Law" LOL, love it 😂🤟👍
Amazing work, just curious though, regarding the wine in this recipe, two things,1 what happens if you use nonalcoholic wine, 2 even with that in mind, you are aware that the alcohol evaporates when you cook it right?
First long video In a while and a very good one, looks great
Thanks I have a couple from not too long ago!
Oh man! Definitely not fast food but good things come to he who waits. Had to do mine on the stove top (no “Dutch oven” ( casserole dish in UK parlance), but what a dish. And the mash accompaniment is spot on.
Glad you liked it!!
I made this tonight. Friggin awesome ❤. Even my non vegan hubby loved it.
NICE! So glad that you both liked it!
looks soo gooodddd
yumm you could also do this with bugs from your pod 🥰
Oh wow this looks amazingly delicious!
That looks so f*****g good
So I had an ethical question and want to try this recipe. My uncle is a butcher, we live in a small, very remote town - Before I became a vegetarian he would give me lots of free bones (and still will) which I would use to make stock. They DO technically sell them but a lot of it just gets thrown away. I make vegetable stock but I just don't have the means to acquire vegan beef stock currently. Is it weird if I call myself a vegetarian while making beef stock lol? I don't particularly feel bad knowing they would just go to waste anyway but idk. And of course I wouldn't secretly serve it to someone I knew was vegan (which no one else here is to my knowledge lol). I'll be honest I didn't even know vegan beef stock was a thing until today.
My oh my, that looks AMAZING!!!
Do you have the link for this recipe?
Yep, it's in the description!
Awooga🤤I will be eating this and only this for the next 3 months
Man, I need a personal chief to make me these delicious vegan dishes. 🤤
Plain grape juice mixed with lemon juice or Verjuz both make good wine alternativesgenerally. there still will be some difference with using this much of it though.
Today, you make vegan beaf burgundy.
Tomorrow, fuckit move in with me to cook.
So that’s why my soy curls have a weird taste! Thank you, I guess I’ll try them again - in this recipe for sure!
Looks yummy
This looks delicious!
Looks so good!! I’d make it but i don’t think vegan beef broth, mushroom seasoning or browning sauce whatever that is are a thing in my country
Thanks, you can use veggie broth, nutritional yeast and the browning sauce is just for color!
I will use mushrooms. You can make them the same way with mushrooms?
You can probably skip most of the marinade ingredients for the soy curls since mushrooms have some pretty good flavor on their own!
This stew looks legit
How much will this dish suffer if i can't eat onions? In most things i sub out bell pepper or cabbage but some recipes really depend on the onion for flavor
It should still be good!!
Vegan is always better!🍀
OMG!👀 YOU TOTALLY ROCK!🤩🙌🏽🥰🙋🏻♀️💜tfs
Oh yeah! Looks amazing and yes, perfect with Mash! Thank you.
Any canadians know where to get soy curls??
There are some surprisingly good alcohol-free red wines. Look for something that has been de-alcoholized (?) by vacuum processing, these should taste more like real wine than fruit juice.
Instead of the red wine, you could maybe use balsamico as a non-alcoholic alternativr
It would help a lot if you left the list of ingredients and quantity of each one in the description. At the beginning of the video, the narrator said that we could find it in the description or on the website, but it is nowhere to be found.
There is a link to the recipe in the description. You can also simply google my name and the recipe to find it that way.
I'm mostly a lacto-vegetarian due to religious reason, and your channel has helped me find a lot of great recipes for me to try out! Unfortunately, I can't eat even the imitation of ground beef, I dont know if it's a texture thing or what but anything resembling it makes me feel disgusted and nauseous. I also love how you don't play the moral high ground in your videos.
I don't eat meat for the sake of reducing my personal harm on rhe world, but I wouldn't refuse a meat containing meal if it was cooked for me if they were unknowing of my religion. I've tried to express this in some other online circles, but I've ran into criticism and opposition on both sides (meat eating and absolutely vegan) when I'm just trying to live my lifestyle how I want to.
Ciao and thank you for your very nice recipes, which i share at WhatsApp and at mewe, many greetings from a veggy from brunswick in germany and please stay safe 🙃
Looks good. Vegan Burgundy.
New "upscale" cookbook???
what's that sir sauce?! ha! wooster sure sauce!
You've just made futuramas bachelor chow
Curls? Blech. Use beef crumbles. Also, I believe the name of her dish is Boeuf Bourguignon.
Do Julia Child's potato leak soup!
Your stuff be looking good i wanna make this now 😭
I want to say I did trick my anti-vegan meat eating Father In-Law with this recipe. Thanks for the awesome recipe!
You can get the bad taste out of soy bites,cubes,etc. by boiling them multiple times(3 times shuld do the trick) and changing the water each time until it is clearer.
Have a nice one
Seems like rehydrating them and squeezing out the water takes less time & effort tho.
@@TheeBurgerDude I agree but it still tastes a little bit off . I think it is worth it , but I cook tvp only a few times a month. Might be easier to boil the funk out of a big batch , squeeze the liquid out , then freez it .
Have a good day