Description
Vegan Mushroom Bourguignon is a rich and hearty dish that brings the essence of French cuisine to your table. This comforting vegan stew is perfect for cozy dinners or festive gatherings, featuring tender mushrooms enveloped in a creamy, flavorful sauce. Not only is it naturally gluten-free and dairy-free, but it’s also easy to prepare, making it an excellent choice for both vegans and non-vegans alike. With its delightful combination of spices and vegetables, this recipe promises to satisfy your taste buds while providing a wholesome meal option. Enjoy it served over creamy mashed potatoes, rice, or even in a crusty bread bowl for an unforgettable dining experience.
Ingredients
Scale
- 1 oz dried mushrooms (or 10 oz fresh sliced mushrooms)
- 1 tbsp oil
- 1/2 large onion (diced)
- 2 small/medium carrots (chopped)
- 3 garlic cloves (minced)
- 3/4 cup vegetable broth
- 1/4 cup plant-based milk
- 4 medium-sized potatoes
- Spices: thyme, onion powder, sea salt, black pepper, smoked paprika
Instructions
- Soak dried mushrooms in warm water for 15–20 minutes if using; otherwise, skip this step.
- Peel and chop the potatoes; boil in salted water until tender (about 15 minutes), then drain.
- Mash the potatoes with coconut milk, nutmeg, black pepper, and salt until smooth.
- Sauté diced onions in oil until translucent; add the drained mushrooms, carrots, garlic, and spices. Cook for another minute.
- Stir in red apple vinegar and vegetable broth; simmer covered for about 10–12 minutes until carrots soften.
- Mix plant-based milk with cornstarch; stir into the pan to thicken the sauce. Cook for a few more minutes.
- Adjust seasonings as needed; serve hot with mashed potatoes or preferred side dishes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg