Vegan Mushroom Bourguignon

A rich and savory vegan version of the classic French dish, this Mushroom Bourguignon is packed with flavor from mushrooms, red wine, and aromatic herbs.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 lb mushrooms, sliced
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 cup red wine
• 2 tbsp soy sauce
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• Fresh parsley, chopped for garnish

Instructions:

Heat olive oil in a large pot over medium heat

Add onions and garlic, saut until fragrant

Add carrots and celery, cook until softened

Add mushrooms, cook until they release their juices

Stir in tomato paste, cook for 2 minutes

Pour in vegetable broth, red wine, and soy sauce

Add thyme, rosemary, salt, and pepper

Bring to a simmer, then reduce heat and let it simmer for 20-25 minutes

In a small bowl, mix flour with a bit of water to form a slurry

Stir into the stew to thicken

Simmer for an additional 5 minutes until thickened

Adjust seasoning if needed

Serve hot, garnished with chopped parsley