Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, vegan mushroom bourguignon. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. This recipe is naturally gluten-free, dairy-free, and easy to make.
Vegan mushroom Bourguignon is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegan mushroom Bourguignon is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have vegan mushroom bourguignon using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan mushroom Bourguignon:
- Prepare 250 g baby carrots
- Make ready 250 g baby onions
- Take 850 g mushrooms (chestnut)
- Prepare 1 cup vegetable stock
- Make ready 185 ml red wine
- Prepare 2 tbsp tomato purée
- Get 1 small bunch fresh thyme
- Get 2 bay leaves
- Take Black pepper
- Get 4 minced garlic
- Take 1 tbsp olive oil
This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew that is made with beef. For an extra boost of flavor, this mushroom bourguignon is cooked in the slow cooker, which makes the recipe incredibly easy! In a small bowl, mix together oil, or water, and flour to make a paste (above right), stir into the stew. The classic beef bourguignon gets a vegetarian makeover with this delicious mushroom bourguignon recipe!
Instructions to make Vegan mushroom Bourguignon:
- 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!
A delicious and hearty winter vegan dish. A delicious and hearty winter vegan dish. One of my favourite things to do is to take a traditional meat based recipe and put a vegetarian spin on it. I'd say this Vegan Mushroom Bourguignon will rival it any day! The mushrooms are savory and beefy, replacing stew meat fabulously, the pearl onions are soft and mildly sweet, and thyme; one of my favorite herbs, is pleasantly earthy and goes so well with mushrooms.
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