Vegan Mushroom Bourguignon
The vegan Oddbox takes on a classic meat dish; boeuf bourguignon. This is a one-pan recipe that is great for meal prep. Delicious served with a simple mash or roasted potatoes using the potatoes in your box.
Substitutes?
- No thyme? Use rosemary or oregano instead.
- Gluten free? Use gluten free flour instead.
- No parsley? Use basil instead.
- More protein? Add cooked lentils.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
250 g Mushrooms (quartered)
2 carrots (sliced )
1 onion (chopped )
2 garlic cloves (chopped )
2 tbsp olive oil
1 tsp Thyme
2 bay leaves
1 tbsp plain flour
400 ml vegetable stock
2 tbsp tomato purée
100 ml Red wine
2 tbsp parsley (chopped )
Recipe:
- Heat the olive oil in a large frying pan over a low heat. Add the onion and garlic and fry for 2 minutes, until fragrant.
- Add the carrot, mushrooms and thyme. Stir well and cook for 5 minutes, then add the bay leaves and season with a pinch of both salt and pepper.
- Add the tomato puree and plain flour. Stir well until you cannot see the plain flour anymore, then add the stock and red wine. Simmer for 15 minutes, until the vegetables are tender and the sauce is thick and glossy.
- Season to taste, top with fresh parsley and serve with potato puree, roasted potatoes, rice or pasta.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months.
