Savory and Comforting Mushroom Bourgignon
Ingredients
- 1 onion diced
- 1-2 Tbsp vegetable oil
- 4 tsp garlic minced
- 1 cup carrots chopped
- 2 boxes mushrooms ~ 1 3/4 lb, cut into chunky pieces
- 2 cans cannellini beans or northern beans
- 1 package vegan sausage of choice
Broth
- 3/4 cup red wine
- 1/4 cup red wine vinegar
- 1/4 cup tomato paste
- 2 cups vegetable stock
Toppings
- 1 small bunch fresh thyme (or 1-2 tsp dried)
- 1 bunch chopped green onions or chives
- 12-16 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 Tbsp vegan butter (such as Earth Balance // melted/softened)
- 1/2 cup 1/2 cup fresh chives (for topping)
Instructions
- Preheat the oven to 375F.
- 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.
- 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.
- Spread out the carrots on a cooking tray. Bake approx 30 min or until soft.
- Mix together the broth in the 13x9 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.
- After potatoes cook, mash them and add butter, salt and chopped green onions.
- Serve stew over mashed potatoes and enjoy.
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
- Preheat the oven to 375F.
- 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.
- 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.
- Spread out the carrots on a cooking tray. Bake approx 30 min or until soft.
- 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.
- After potatoes cook, mash them and add butter, salt and chopped green onions.
