Description
A hearty vegan version of the classic French dish, mushroom bourguignon features rich flavors and satisfying textures.
Ingredients
Scale
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 bay leaf
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and carrots, sauté until softened.
- Add garlic and mushrooms, cook until mushrooms release moisture.
- Pour in red wine, simmer for 5 minutes.
- Add vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove bay leaf before serving.
Notes
- Serve with crusty bread or over mashed potatoes.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan mushroom bourguignon, vegan recipes, mushroom stew