Soy Bourguignon – Recipe

ingredients: 

2-4 Soy Steaks

A mix of powder and spices:  dried shiitake mushrooms, dry rosemary, and dry onion
chipset, dry garlic chipset, 2 bay leaves, black pepper and celery
A full teaspoon of Provence spices: oregano, dry parsley, dry basil, thyme, etc.
1 tablespoon of vegetable soup powder (preferable organic and natural)
1 tablespoon of mushroom/ onion soup powder
10 small potatoes
5-6 peeled carrots
2 peeled sweet potatoes
1 peeled parsley root
1 peeled celery root
2 baskets of champignon or portobello mushrooms
3 big purple onions
1 1/2 head of garlic
Half bottle of red wine
2 tablespoons of soy sauce
2-3 sage leaves
Black pepper
Chili flakes
2 tablespoon of dates syrup or sugar

Preparation:

1. Cook the soy steak in boiling water with the mixture of spices, including dried
shiitake mushrooms, dry rosemary, dry onion chipset, dry garlic chipset, 2 bay
leaves, black pepper, celery.
2. Add a full teaspoon of Provence spices, including oregano, dry parsley, dry basil,
and thyme.
3. After mixing, add 1 tablespoon of vegetable soup powder and 1 tablespoon of
mushroom/ onion soup powder
4. Once finished with mixing, cook all together for 30 minutes until soft
5. While the soy steak is cooking, cut all the vegetables into big pieces and cook on
high heat with sunflower oil with continuous mixing for a few minutes
6. Take the soy steak off the pan and let them chill
7. Squeeze out excess water by placing between 2 plates or by using a rolling pin
8. Then cut the soy steak into big squares and add into the pan with the vegetables,
and mix all together for a few minutes
9. Add approximately 1 cup from the water that the soy steaks were cooked in, as
well as the wine, 1 bay leaf, soy sauce, thyme, sage leaves, and rosemary
chopped to small, black pepper, chili flakes, and date syrup or sugar
10. Let it boil, while mixing

11. At this time, preheat the oven to 190 degrees
12. Once finished cooking, pass the vegetables and soy steak to the heated oven for
30-40 minutes and cover with aluminum foil
13. Let it cook for 1 minute, and take out of the oven to mix
14. Put it back to cook for another 10 minutes without the aluminum foil until the top
becomes crispy
15. Take it out of the oven and place it on a plate, adding chopped parsley and
serving it immediately, while hot!