Friday, February 18, 2005
4 ounces 'bifteck vegetarien' sliced
8 ounces thick sliced mushrooms
1/2 medium onion sliced
1/2 Cup vegan Burgundy wine
1 Cup eggless ribbon pasta
1 Tbls olive oil
1 tsp chopped garlic
1 tsp vegan spread
1 tsp vegetarian bouillon paste
cracked black pepper to taste
Slice the vegetarian beefsteak into 1/4" strips.
Sauté the onion and sliced mushrooms in oil with 1/2 tsp vegan spread and a little water.
Bring to boil 2 Cups of salted water, add the pasta and cook until el dente.
Add bouillon paste, garlic and wine to the mushrooms and onions stirring lightly, cover and sauté over medium heat for 10 minutes to thicken. Add the sliced beef and remove from heat.
Serve with drained pasta and braised Brussels sprouts