Vegan Mushroom Bourguignon
This is a vegan take on a classic: boeuf bourguignon. This one-pan recipe is ideal for meal prep, and delicious served with mash or roasted potatoes.
Substitutes?
- No thyme? Use rosemary or oregano instead.
- Gluten free? Use gluten-free flour instead.
- No parsley? Try basil instead.
- Want more protein? Add some 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 until fragrant (about 2 minutes).
- Add the carrot, mushrooms and thyme. Stir well and cook for 5 minutes, then add the bay leaves and season with a pinch of salt and pepper.
- Add the tomato purée and plain flour. Stir in the plain flour until it's no longer noticeable, then add the stock and red wine. Simmer until the vegetables are tender and the sauce is thick and glossy (about 15 minutes).
- Season to taste, top with fresh parsley and serve with mash, roasted potatoes, rice or pasta. Enjoy.
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.
