How to cook Vegan mushroom Bourguignon tasty

Vegan mushroom Bourguignon - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Vegan mushroom Bourguignon! A quick and easy dinner that is ready in under 45 minutes! Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Vegan Gluten-free Nut-free Recipe, can be Soy-free Jump to Recipe. This Vegan Mushroom Bourguignon is a healthy and comforting meal that's perfect for a romantic night in. Vegan Mushroom Bourguignon is the ultimate savory mushroom stew that delicious served over mashed potatoes, roasted potatoes, cauliflower mash or farro!

Rich and flavorful vegan mushroom bourguignon, perfect for any night of the week. A creamy and hearty vegetarian dish, with all the aspects of a supreme comfort food. This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French beef stew!

You can cook Vegan mushroom Bourguignon with 11 Ingredients and 5 steps. See the following guide!

1. 250 g baby carrots.
2. 250 g baby onions.
3. 850 g mushrooms (chestnut).
4. 1 cup vegetable stock.
5. 185 ml red wine.
6. 2 tbsp tomato purée.
7. 1 small bunch fresh thyme.
8. 2 bay leaves.
9. Black pepper.
10. 4 minced garlic.
11. 1 tbsp olive oil.

It's super easy to make and so decadent! Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer. Don't think that I don't appreciate the change of seasons, I do. In fact fall is one of my favorite.

1. Peel the baby-onions and eliminate the tops and tails, but otherwise leave whole. Additionally top and tail the baby-carrots..
2. Heat the oil in a large-pan then add the mushrooms, baby onions and baby carrots..
3. Cook over a moderate heat for 5-10minutes, adding the garlic for the past few minutes of cooking time. The mushrooms must be tender and ought to have released their juices. The carrots and onions will nonetheless be rather hard..
4. Add the red-wine and turn the heat. Simmer for a couple of minutes, then add the remaining ingredients. Mix well to blend..
5. If necessary, move the mix to an oven-safe casserole-dish. Cover with a lid or any foil then bake at 375°F for 40minutes, or till the onions and carrots are cooked to your liking. Taste the seasoning. Serve and enjoy!.

Since I made the switch to a vegan lifestyle, I'd heard a few times of Mushroom Bourguignon and how it was an actual thing and a delicious one at that! But to be honest, I was a bit skeptical. This vegan Mushroom Bourguignon is a heady melange of flavors and textures in a smooth, velvety sauce. Move over Julia, this Vegan Mushroom Bourguignon is every bit as delectable as your beef version and super simple to make. This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!).