Description
Indulge in the rich and savory flavors of Vegan Mushroom Bourguignon, a delightful plant-based twist on the classic French dish. This hearty stew combines tender mushrooms, aromatic vegetables, and a creamy sauce, making it the perfect comfort food for cozy dinners.
Ingredients
- Dried or fresh mushrooms
- Olive oil
- Onion
- Carrots
- Frozen peas (optional)
- Garlic
- Thyme
- Vegetable broth
- Plant-based milk
- Cornstarch
Instructions
- If using dried mushrooms, soak them in warm water for 15–20 minutes; drain.
- Peel and chop potatoes; boil them in salted water until tender (about 15 minutes). Mash with coconut milk, nutmeg, salt, and pepper.
- Sauté diced onion in olive oil until soft. Add mushrooms, carrots, peas, garlic, thyme, onion powder, salt, pepper, and smoked paprika; cook for another minute.
- Stir in red apple vinegar and vegetable broth; cover and simmer for 10–12 minutes until vegetables are tender.
- Mix plant-based milk with cornstarch; pour into the pan while stirring to thicken the sauce for a few more minutes.
- Season to taste before serving hot alongside mashed potatoes or on its own.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg