Vegan Mushroom Bourguignon

With this quick and simple recipe, the traditional bourguignon is veganized. We’ve made it with robust, nutritious mushrooms and served it with mash for a delectable, family-friendly evening.

Ingrediqents:

2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 lb mushrooms, sliced
1 tbsp tomato paste
2 tbsp all-purpose flour
2 cups vegetable broth
1 cup red wine
2 bay leaves
1 tsp dried thyme
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the carrots and celery and sauté for another 5 minutes.
Add the sliced mushrooms and sauté until they release their liquid and start to brown, about 10 minutes.
Stir in the tomato paste and flour and cook for 1-2 minutes.
Slowly pour in the vegetable broth and red wine, stirring constantly to prevent lumps from forming.
Add the bay leaves and thyme, and season with salt and pepper to taste.
Bring the mixture to a simmer and let it cook for 30-40 minutes, until the sauce has thickened and the vegetables are tender.
Discard the bay leaves and serve the mushroom bourguignon hot, garnished with chopped fresh parsley.