Boeuf Bourguignon Végétalien
[Vegan]

To Cook on the Stovetop:

1. Heat half the olive oil over medium heat in an oven-proof dutch oven. Preheat the oven to 250°F. Add the smoked tofu and fry for several minutes. Once the tofu has started to brown, remove from the pan with a slotted spoon and set aside. Add the mushrooms to the pan in small batches. Let the mushrooms brown, adding more as you can. If you overcrowd or salt them, they won’t get the deepest brown flavor they can, so just be patient. Once the mushrooms have browned, remove and set aside with the smoked tofu. Add the remaining half of your olive oil and then the dried extra firm tofu and brown it. Remove from heat and keep aside with the smoked tofu and mushrooms.
2. Add the onions to the pan and sauté until they’ve browned, too. Add the leeks, carrots, and celery and sauté to mix. Add back the smoked tofu, mushrooms, and tofu and sauté to heat. If using the Cognac, step back and light with a match; there will be fire. Stir to combine. Add the bottle of red wine and stock and stir. Season with nutritional yeast, bay leaves, thyme, pepper, fennel seeds, salt, coriander and celery seed. Stir again and fit with a tight lid. Place in the oven and bake for an hour, or longer if you have it.
3. Just as you’re ready to serve, in a small saucepan, melt the non-dairy margarine and whisk in the flour. Cook for a couple of minutes and add to the stew, whisking well. Taste for seasonings and adjust. Serve hot, with more onions and roasted potatoes.

To Use the Crockpot or the Slow-Cooker:

1. After you’ve browned everything and added the cognac and then scraped up all the brown bits on the bottom of the pan, you can finish the dish off in a slow cooker, whisking the roux in just before serving.