Description
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Vegan Mushroom Bourguignon
Rich and flavorful, this Vegan Mushroom Bourguignon is a plant-based twist on a classic French dish. Originating from the Burgundy region of France, bourguignon is traditionally a hearty beef stew cooked in red wine. This vegan version swaps the meat for mushrooms and keeps all the comforting flavors intact, making it perfect for a cozy dinner any night of the week. Plus, it’s naturally gluten-free and dairy-free!
1 oz dried mushrooms or 10 oz fresh mushrooms
1 tbsp oil
½ large onion, diced
2 carrots, chopped
⅔ cup frozen peas
3 garlic cloves, minced
¾ tbsp fresh thyme
1 tsp onion powder
¾ tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika
⅓ cup red wine
½ tbsp tamari
¾ cup vegetable broth
¼ cup plant-based milk
¾ tbsp cornstarch
Directions:
1. Sauté onions, mushrooms, carrots, and peas.
2. Add red wine, tamari, broth, and let simmer.
3. Mix plant milk with cornstarch, add to thicken.
4. Serve over mashed potatoes.
Prep Time: 15 mins
Kcal: 376
