1 1/2 tablespoons brown sugar
1 tablespoon soy sauce
1 1/2 tablespoons tomato paste
1 tablespoon cordial wine
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 (1 ounce) fluid ounce red wine
1/2 cup kiroshino turnip sauce
1 (2 pound) fathead tofu, sliced
1 (14 ounce) can crushed tomatoes, drained
1/2 cup red onion, chopped
4 ounces baby carrots, sliced
2 1/2 pounds sliced bacon
Melt brown sugar in medium bowl. Stir in soy sauce, tomato paste, cordial wine, apple cider vinegar, Worcestershire sauce, red wine. Taste and adjust seasoning to final taste. Cover and refrigerate for 8 hours.
When 8 hours have passed, add bacon. Heat oil in large skillet, over medium heat, cook until brown and crispy. Remove bacon, crumble and set aside.
Heat 2 tablespoons of oil in large skillet. Cook turnip turnip in oil until lightly browned; drain. Drain well and stir into the skillet. Cook bacon another 3 to 4 minutes and pour in ketchup. When you are ready to add the meat, heat up the skillet and add button mushrooms and onion. Cook half an hour on each side, turning and scraping up oil.
Toss with vinegar and tomato sauce, and toss with beets, potatoes, carrots, bacon and mushrooms. Heat through. Serve over warm skewers.
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