{"id":28495,"date":"2013-02-15T17:53:13","date_gmt":"2013-02-15T22:53:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28495"},"modified":"2013-02-16T22:13:32","modified_gmt":"2013-02-17T03:13:32","slug":"beet-bourguignon-vegan%e3%83%93%e3%83%bc%e3%83%88%e3%82%b7%e3%83%81%e3%83%a5%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28495&lang=en","title":{"rendered":"“Beet” Bourguignon – Vegan
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“Beet” Bourguignon<\/strong><\/p>\n

This is not beef but “beet” Bourguignon! This is a vegan stew and there is absolutely no meat in it. Without any meat You can still appreciate the heartiness and the complex flavors of this stew. Since we are not using any meat, use good wine (it doesn’t have to be expensive but something you really enjoy drinking).<\/p>\n

Beet Bourguignon: canola oil, garlic, onions, celery, carrots, mushrooms, beets, flour, red wine, water, vegetable base, tomato paste, sugar, bay leaves, thyme, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u201c\u30d3\u30fc\u30c8\u201d\u30b7\u30c1\u30e5\u30fc<\/strong><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

“Beet” Bourguignon This is not beef but “beet” Bourguignon! This is a vegan stew and there is absolutely no meat in it. Without any meat You can still appreciate the heartiness and the complex flavors of this stew. Since we are not using any meat, use good wine (it doesn’t have to be expensive but […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,12,28],"tags":[],"class_list":["post-28495","post","type-post","status-publish","format-standard","hentry","category-root-vegetable","category-soup","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28495"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28495\/revisions"}],"predecessor-version":[{"id":28519,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28495\/revisions\/28519"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}