Recipe: Tasty Vegan mushroom Bourguignon

Vegan mushroom Bourguignon. Vegan Mushroom Bourguignon is the ultimate savory mushroom stew that delicious served over mashed potatoes, roasted potatoes, cauliflower mash or farro! Rich and flavorful vegan mushroom bourguignon, perfect for any night of the week. A creamy and hearty vegetarian dish, with all the aspects of a supreme comfort food.

All Cooked in an Instant Pot together with PIP (pot in pot). Vegan Gluten-free Nut-free Recipe, can be Soy-free Jump to Recipe. This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew For an extra boost of flavor, this mushroom bourguignon is cooked in the slow cooker, which makes. You can have Vegan mushroom Bourguignon using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan mushroom Bourguignon

You need 250 g of baby carrots.
Prepare 250 g of baby onions.
Prepare 850 g of mushrooms (chestnut).
Prepare 1 cup of vegetable stock.
It's 185 ml of red wine.
Prepare 2 tbsp of tomato purée.
You need 1 of small bunch fresh thyme.
It's 2 of bay leaves.
Prepare of Black pepper.
It's 4 of minced garlic.
Prepare 1 tbsp of olive oil.

Since I made the switch to a vegan lifestyle, I'd heard a few times of Mushroom Bourguignon and how it was an actual thing and a delicious one at that! But to be honest, I was a bit skeptical. This vegan Mushroom Bourguignon is a heady melange of flavors and textures in a smooth, velvety sauce. Vegan mushroom bourguignon is hearty, satisfying, and soooo flavorful.

Vegan mushroom Bourguignon step by step

Peel the baby-onions and eliminate the tops and tails, but otherwise leave whole. Additionally top and tail the baby-carrots..
Heat the oil in a large-pan then add the mushrooms, baby onions and baby carrots..
Cook over a moderate heat for 5-10minutes, adding the garlic for the past few minutes of cooking time. The mushrooms must be tender and ought to have released their juices. The carrots and onions will nonetheless be rather hard..
Add the red-wine and turn the heat. Simmer for a couple of minutes, then add the remaining ingredients. Mix well to blend..
If necessary, move the mix to an oven-safe casserole-dish. Cover with a lid or any foil then bake at 375°F for 40minutes, or till the onions and carrots are cooked to your liking. Taste the seasoning. Serve and enjoy!.

I've been obsessed with this dish since the first time I tried it. Despite not being able to actually pronounce the name, I set out to. This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!). If you want a hearty winter warmer to serve to guests, which sounds super fancy. Move over Julia, this Vegan Mushroom Bourguignon is every bit as delectable as your beef version and super simple to make.