Savory and Comforting Mushroom Bourguignon

Ingredients

• 1 onion, diced
• 1-2 Tbsp vegetable oil
• 4 tsp garlic, minced

Mix-Ins

• 3/4 bag baby carrots
• 2 boxes (~ 1 3/4 lb mushrooms, cut into chunky pieces)
• 1 can cannellini beans/northern beans
• 1 package vegan sausage of choice (optional)

Broth

• 3/4 cup red wine
• 1/4 cup red wine vinegar
• 1/4 c tomato paste
• 2 cups vegetable stock

Toppings

• 1 small bunch fresh thyme (or 1-2 tsp dried)
• 1 bunch chopped green onions or chives
• Black pepper

Mashed Potatoes

• 12-16 small- medium yukon gold potatoes (if large, cut in half)* (1 bag) (seems like a lot but it shrinks)
• 3 tsp sea salt (divided)
• 1 tsp ground black pepper
• 10-12 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
• 6-8 Tbsp vegan butter (such as Earth Balance // melted/softened)
• 1/2 cup fresh chives (for topping)

INSTRUCTIONS

1. Preheat the oven to 375F.
2. Bring a large pot of water to a boil; add the potatoes. Boil approx 30 min or until tender when pieced easily with a knife.
3. Saute the oil, garlic and onion on the stove over medium heat. Add the mushrooms; cook 5-10 min. Add the red wine and red wine vinegar; turn up heat to medium high and simmer. 
4. Spread out the carrots on a cooking tray. Bake approx 30 min or until soft.
5. Mix together the broth in the 13×9 casserole dish: 2 c veggie broth, 1/4 c red wine vinegar, and 1/4 c tomato paste. Add the contents from the pan. Cover with foil. Bake 40 min.
6. After potatoes cook, mash them and add butter, salt and chopped green onions.