Ingredients

• 80g TVP
• 500ml veggie broth
• 1 tbsp soy sauce
• ~4tbsp butter
• 1 onion, minced
• 150g chestnut mushrooms, halved or quartered
• 1 clove garlic, grated
• 100g celery, chopped
• 200g carrots, chopped
• 1.5 tbsp tomato puree
• 1tbsp flour
• 200ml red wine
• 2 tsp sugar

Directions

1. Combine the TVP with the warm veggie broth and soy sauce, and let it absorbe the liquid for ~10 minutes.

2. In a pot, heat up a couple of tbsp butter and brown the onions for a few minutes.

3. In the meantime, sauté the mushrooms in more butter, then add the garlic and cook for an additional minute.

4. Drain the TVP (keeping the leftover broth) and add them to the pot to fry for a few minutes.

5. Incorporate the mushrooms, celery and carrots into the onions, then add the tomato puree and let it cook some more, stirring regularly.

6. Stir in the flour, then add the remaining broth, wine and sugar. Season to taste with salt and pepper, and bring to a boil.

7. Let it simmer uncovered for a couple of hours, adding more water if needed.

Notes

Best served with mashed potatoes.

Sources

• https://receptfavoriter.se/recept/vegansk-gryta-bluff-bourguignon.html