Description
A delicious vegan take on the classic Bourguignon, complemented by a creamy potato cauliflower mash.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 2 cups vegetable broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pound potatoes, peeled and diced
- 1 pound cauliflower, chopped
- 1 tablespoon nutritional yeast
- 1 tablespoon vegan butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add mushrooms and cook until browned.
- Stir in the vegetable broth, red wine, tomato paste, soy sauce, thyme, and rosemary. Bring to a simmer and cook for 20 minutes.
- Meanwhile, steam the potatoes and cauliflower until tender. Mash together with nutritional yeast and vegan butter. Season with salt and pepper.
- Serve the mushroom bourguignon over the potato cauliflower mash.
Notes
- You can substitute any vegetables you like for the mushrooms.
- Adjust the thickness of the sauce by adding more broth or wine as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg