Thursday, June 9, 2011


First word that comes to my mind when I think of French ragout is Yummy!!
There are so many different recipes for them and I grew up eating lots of it. Especially in winter time when it is cold outside there is nothing better and most comforting than a warm Ragout. Oh the memories...

The nice thing about cooking vegan is that it saves a good hour to hour and a half to the cooking time! Veggies and Muck meats are way faster to cook! When veganizing a recipe, it is something to consider. Grab a good bottle of bordeaux, give yourself a glass and enjoy making this easy meal!



2 packages *beef-less tips from Gardein, defrosted
1/4 cup flour
1+1 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, crushed
3 cups Bordeaux red wine
1 cup **vegan beef stock
2 tablespoon tomato paste
1 tablespoon dijon mustard
1 tablespoon thyme
4 carrots, chopped roughly
10 baby potatoes cut in halves
227g mushrooms cut in halves


Preheat the oven to 375F/190C

Toss the beef-less tips in flour, shake off excess. In a large ovenproof casserole heat 1 tablespoon of olive oil under medium heat. Cook the beef-less tips in batches until browned all over. remove the beef-less tips fron the casserole and reserve.

In the same casserole heat up another tablespoon of olive oil and saute the onions and garlic until slightly translucent about 3-4 minutes.

Return the beff-less tips to the dish with wine, stock, tomatoe paste, mustard, thyme, carrots and potatoes; bring to boil.

Bake, covered for about 30 minutes add mushrooms and cook another 10minutes or until the vegetables are tender.

This will make 4 servings

*For the beef chunks I like to use "Gardein beef-less tips" (my favorite)

**For the vegan beef stock, I like "Better than bouillon" by superior touch or "Not beef bouillon" by Edward and son


  1. this is simmering in my dutch oven as i write this....and it smells so delicious!!!! can't wait to dig in!

    as a side note: i halved the amount of thyme and replaced it with rosemary.

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