Overhead shot of Vegan Mushroom Bourguignon with No Beef Base
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Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon
Course Main Course
Cuisine French
Keyword vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author Veg Life Staff

Ingredients

  • 1 tbsp Oil
  • 1 tbsp Vegan Margarine
  • 1 c Frozen Pearl Onions no need to defrost
  • 1 large Carrot sliced
  • 1 clove Minced Garlic optional
  • 1 tbsp Tomato Puree
  • 2 tsp All Purpose Flour
  • 1/4 c Vegan Red Wine
  • 2 c Water
  • 2-3 tsp Better Than Bouillon NO BEEF Base I added 3
  • Fresh Thyme Leaves optional
  • 12 oz Mushrooms whole and sliced

Instructions

  • In a large stock pot, add the oil and butter along with the pearl onions and carrot slices. Saute for a few minutes until tender. Add garlic (if using). Saute 1 minute more.
  • Add the flour and tomato puree, cooking for 1 minute. Add wine.
  • Next, combine the boiling water and Better Than Bouillon NO BEEF Base until dissolved. Add to stock pot.
  • If you'd like to add fresh thyme leaves, do so now.
  • Meanwhile, in a large skillet, add oil and mushrooms over high heat. Stir frequently for just a few minutes until tender.
  • Add the mushrooms to the stock pot.
  • Bring to a boil and allow to thicken.
  • Prepare mashed potatoes for serving.
  • Garnish with fresh parsley.