Vegan Mushroom Bourguignon

Ingredients

This vegan version replaces the beef with mushrooms and uses vegetable broth instead of beef broth. It also omits the bacon and butter traditionally used in the recipe, and uses olive oil instead. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 tbsp (30ml) olive oil 2 tbsp (30ml) olive oil
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 1 lb (450g) mushrooms, sliced 1 lb (450g) mushrooms, sliced
• 2 tbsp (30g) all-purpose flour 2 tbsp (30g) all-purpose flour
• 2 cups (470ml) red wine 2 cups (470ml) red wine
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tbsp (30ml) tomato paste 2 tbsp (30ml) tomato paste
• 1 tsp (5g) dried thyme 1 tsp (5g) dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories: 250 kcal / 1045 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 22g (9g sugars)
• Protein: 8g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
2. 2.
   Add the carrots and celery and sauté for another 5 minutes, until slightly browned.
3. 3.
   Add the mushrooms and sauté for 5-7 minutes, until they release their liquid and start to brown.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat.
5. 5.
   Add the red wine, vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper. Stir well to combine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, until the vegetables are tender and the sauce has thickened.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Use a mix of different mushrooms for more flavor and texture. You can also add dried mushrooms for a deeper umami taste.
• Red wine — Use a good quality red wine that you would drink yourself, as it will greatly affect the flavor of the stew.

Tips & Tricks

• To make the stew thicker, you can add more flour or use a cornstarch slurry (cornstarch mixed with water) to thicken the sauce.
• Serve the stew with crusty bread or over mashed potatoes for a more filling meal.
• Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Serving advice

Serve the mushroom bourguignon hot, garnished with fresh parsley and with a side of crusty bread or mashed potatoes.

Presentation advice

Serve the stew in a deep bowl or plate, with the bread or potatoes on the side. You can also sprinkle some extra parsley on top for color.