Vegan Mushroom Bourguignon Recipe

Prepare the Vegetables

Begin by cleaning and slicing the mushrooms. Dice the carrots and onion, and mince the garlic.

Prepare the Potatoes

Halve the potatoes and set them aside for roasting.

Sauté the Aromatics

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and carrots, and sauté for about 5 minutes until they soften.

Add the Garlic and Mushrooms

Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

Incorporate the Tomato Paste and Thyme

Stir in the tomato paste and thyme, cooking for 1-2 minutes until fragrant.

Add Broth and Wine

Pour in the vegetable broth and vegan red wine, bringing the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

Prepare the Potatoes for Roasting

Preheat the oven to 200°C (400°F). Place the halved potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast the Potatoes

Roast the potatoes in the oven for 30-35 minutes or until they are golden brown and crispy, flipping them halfway through for even cooking.

Assemble the Dish

Once the mushroom bourguignon is ready and the potatoes are roasted, serve the bourguignon over the double roasted potatoes.

Prepare the Bread and Salad

Slice the crusty bread for serving and prepare a side salad with mixed greens.

Serve and Enjoy

Serve the mushroom bourguignon with roasted potatoes, crusty bread, and a side salad. Enjoy your delicious vegan meal!