Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan mushroom bourguignon. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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 recipe is naturally gluten-free, dairy-free, and easy to make. Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Vegan mushroom Bourguignon is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Vegan mushroom Bourguignon is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook vegan mushroom bourguignon using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vegan mushroom Bourguignon:

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

If comfort food is your muse, you're going to fall head over heels for this Mushroom Bourguignon. A rich and flavorful stew-like dish, brimming with roasted mushrooms and leeks, seasoned with thyme and bay. Serve this recipe over fluffy mashed potatoes, and you have the ultimate Thanksgiving or potluck dish.. This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew that is made with beef.

Instructions to make Vegan mushroom Bourguignon:

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!

Serve this recipe over fluffy mashed potatoes, and you have the ultimate Thanksgiving or potluck dish.. This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew that is made with beef. For an extra boost of flavor, this mushroom bourguignon is cooked in the slow cooker, which makes the recipe incredibly easy! This vegan mushroom bourguignon is rich, saucy, and comforting AF. The acidity of the wine is balanced nicely by the sweetness of the carrots, and the trio of seared mushrooms (cremini, shiitake, and maitake) pack a seriously hearty depth of flavor.

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