Beefless Tips and Rice

This vegan version of beef and rice, created by cooking instructor, Katherine Lawrence, combines heart-healthy red wine with veggie beef for a supper sure to please.

What You Need:

½ onion, sliced
1 tablespoon water 3 garlic cloves, minced
2 cups mushrooms, sliced thick
¾ cup red wine
2 ¼ cups vegan beef cubes, cut in half
2 cups vegetable broth
¹/₃ cup plus 1 tablespoon whole-wheat pastry flour
¼ teaspoon salt
½ teaspoon black pepper
2 tablespoons soy sauce
4 cups cooked brown rice

What You Do:

1. In a large saucepan over medium heat, sauté onion until light brown. Add 1 tablespoon water and cook for 3 to 4 more minutes until dark brown and sweet. During last 2 minutes of cooking, add garlic. Remove onions and garlic from saucepan and set aside.
2. In a saucepan over medium heat, cook mushrooms in a single layer for 5 minutes until light brown. Turn mushrooms and cook for 5 more minutes on remaining side. Remove mushrooms from saucepan and set aside.
3. In a saucepan over medium-high heat, add in wine and simmer for 5 minutes. Reduce heat to medium, add beef tips and simmer, stirring occasionally, for 5 minutes.
4. In a small bowl, mix remaining ingredients (except rice) broth, flour, salt, pepper, soy sauce, and whisk until flour lumps are dissolved. Increase heat to medium-high. Add onions, garlic, mushrooms, and gravy mixture to the beef and wine sauce. Continue to cook until gravy thickens. Stir constantly.
5. Serve the beefless tips and gravy over brown rice.

Click here to watch Katherine Lawrence prepare this hearty dish on VegNews TV.