Quorn Bourguignon

• 2 Tbs. organic olive oil, divided
• 2 Tbs. spread, divided
• 1 1/4 lb. cremini mushrooms, sliced
• 1 medium yellow onion, diced (1 1/2 cups)
• 1 large carrot, diced ( 1/2 cup)
• 1 tsp. fresh or 1/2 tsp. dried thyme leaves
• 1 1/2 cloves garlic, minced (1 1/2 tsp.)
• 1 750-mL bottle Cotes du Rhone or Beaujolais red wine
• 2 cups low-sodium vegetable broth
• 2 Tbs. tomato paste
• 12 oz. "chicken" tenders
• 1 1/2 Tbs. organic unbleached white flour
• Chopped fresh parsley, for garnish
• sour cream, for garnish

1. Heat 1 Tbs.
2. oil and 1 Tbs.
3. spread in medium saucepan over high heat.
4. Add mushrooms, and cook in oil 3 to 4 minutes, or until they darken but still retain their moisture.
5. Remove from pan, and set aside.
6. Reduce heat to medium, and add remaining 1 Tbs.
7. oil.
8. Add onion, carrot, and thyme; season with salt and pepper, if desired.
9. Cook 10 minutes.
10. Add garlic, and cook 1 minute more.
11. Add wine, and increase heat to high.
12. Simmer 5 minutes, or until liquid has reduced by half.
13. Stir in broth and tomato paste.
14. Add Quorn tenders and mushrooms with any liquid that has collected; bring to a boil.
15. Reduce heat to medium-low, and simmer 20 minutes.
16. Combine remaining 1 Tbs.
17. spread and flour with fork.
18. Stir flour mixture into stew.
19. Reduce heat to medium-low, and simmer 10 minutes more.
20. Season with salt and pepper, if desired; serve garnished with parsley and sour cream.

olive oil, spread, cremini mushrooms, yellow onion, carrot, thyme, garlic, vegetable broth, tomato paste, chicken, flour, fresh parsley, sour cream

Taken from www.vegetariantimes.com/recipe/quorn-bourguignon/ (may not work)