Lately I have had a strong craving for Julia Child’s famous Beef Bourguignon. Switching to a plant based diet has proven somewhat difficult, but I was determined to find a vegan version to satisfy my needs. Immediately, I began searching recipes and messaging a few friends when I came across a recipe that rocked my world. The recipe I will be sharing pairs the mushroom bourguignon with mashed potatoes, but I personally think it would equally pair with egg noodles just as perfectly. The choice is up to you! Wishing you all a wonderful weekend and Happy Friday!
Vegan Mushroom Bourguignon
10oz. Fresh Sliced Mushrooms
1 tbsp. Oil
1/2 Large Onion (Diced)
2 Medium Carrots (Chopped)
2/3 Cup. Peas (Frozen)
3 Garlic Cloves (Minced)
3/4 tbsp. Fresh Thyme
1 tsp. Onion Powder
3/4 tsp. Sea Salt or To Taste
1/4 tsp. Blacked Pepper or To Taste
1/4 tsp. Smoked Paprika
1/3 cup. Red Wine
1/2 tbsp. Soy Sauce
3/4 cup. Vegetable Broth + 1/4 cup (If Needed)
1/4 cup. Plant Based Milk (I use Unsweetened Cashew Milk)
3/4 tbsp. Cornstarch
(4) Medium Sized Potatoes
1 tbsp. Plant-Based Butter
1/4 cup. Plant-Based Milk
Sea Salt & Black Pepper (To Taste)
Step One: Peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add plant-based milk, plant-based butter, black pepper, and sea salt to taste and mash with a potato masher (don’t use a food processor or blender). Set aside.
Step Two: Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
Step Three: Add red wine. Cook for about 2 minutes. Then add soy sauce, and vegetable broth.
Step Four: Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
Step Five: Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.
Step Six: Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.
Note: If unable to have red wine, please substitute with the 1/4 cup. vegetable broth noted in the ingredients.
Recipe Credit: http://www.elavegan.com
Original Recipe Link: https://elavegan.com/vegan-mushroom-bourguignon/