Ingredients
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1 pound (450g) mushrooms, sliced (use a mix of cremini and button mushrooms)
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2 large carrots, peeled and sliced
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1 large onion, finely chopped
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3 cloves garlic, minced
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2 tablespoons olive oil
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2 tablespoons tomato paste
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1 cup red wine (ensure it's vegan)
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2 cups vegetable broth
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2 bay leaves
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1 teaspoon dried thyme
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1 Salt and black pepper to taste
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1 Fresh parsley, for garnish
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1 Cooked mashed potatoes or crusty bread for serving
Directions
Ensure the red wine you use is vegan, as some wines may use animal-based fining agents. You can also substitute with a vegan-friendly red wine or grape juice for a non-alcoholic version.
Steps
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1
Done
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and carrots. Sauté for about 5 minutes until the onions become translucent and the carrots begin to soften. |
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2
Done
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Add the minced garlic and sliced mushrooms to the pot. Continue to cook for another 5-7 minutes until the mushrooms release their moisture and start to brown. |
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3
Done
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Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize and deepen in flavor. |
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4
Done
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Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce and concentrate the flavors. |
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5
Done
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Add the vegetable broth, bay leaves, dried thyme, salt, and black pepper to the pot. Stir well to combine. |
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6
Done
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Cover the pot and let the Vegan French-Inspired Mushroom Bourguignon simmer for about 20-25 minutes, or until the carrots are tender and the sauce has thickened. |
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7
Done
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Taste and adjust the seasoning, adding more salt and pepper if needed. |
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8
Done
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Remove the bay leaves from the stew. |
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9
Done
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Serve the Mushroom Bourguignon hot, garnished with fresh parsley, over a bed of cooked mashed potatoes or with crusty bread. |
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10
Done
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Enjoy the comforting and classic flavors of French cuisine with a vegan twist! |
