If you are like me, you want to skip the blah, blah, blah and get straight to the recipe. So here you are, and you can read my comments after.
Mushroom bourguignon ingredients: (serves 2)
- 10 oz fresh sliced mushroom
- 2/3 cup frozen peas or fresh
- 2 large carrots chopped or about 10 mini carrots.
- ½ large onion diced
- 3 cloves garlic cloves minced
- 1 tsp dried thyme or ¾ tbsp fresh thyme (I prefer ground thyme)
- 1 tsp onion powder
- ¾ tsp sea salt or to taste
- ¼ ¼ tsp black pepper or to taste
- Parsley to garnish (optional)
- 1 tsp smoked paprika (If you only have sweet paprika just add some liquid smoke to the broth)
- 1 tbsp olive oil
- 1/3 cup red wine (or sub with vegetable broth to keep truly vegan
- ½ tbsp tamari or soy sauce
- ¾ cup vegetable broth
- ¼ cup plant-based milk
- ¾ tbsp cornstarch or arrowroot flour
- 4 medium potatoes
- ¼ cup plant-based milk (canned coconut-milk makes this very nice and creamy)
- 2 tbsp non-dairy butter
- Salt to taste
- ½ tsp nutmeg or to taste (optional)
- Black pepper to taste. (optional)
Peel and chop potatoes. Then them for 15 mins or until tender. Next, drain and mash with potato masher or a fork. Add nondairy milk of choice and non-dairy butter to taste. If you would like to add salt, nutmeg and black pepper you can do so now.
In a large pan pour in your olive oil over medium heat. Add onion and sauté for 5 mins.
Add mushroom, peas, carrots, garlic, thyme, onion powder, salt, paprika and pepper. Sauté for another minute stirring frequently.
Add red wine or sub with vegetable broth and cook for 2 mins.
Next add tamari and vegetable broth and simmer over low/medium heat for 10 mins until the carrots have become soft.
Combine cornstarch and plant-based milk and stir until it is smooth. Then add to the mixture into the pan and stir. Allow to simmer for another 5-10 mins depending on how soft you would like your carrots stirring occasionally. Taste and more salt, pepper or spices if you would like.
Plate your mashed potatoes and serve your mushroom Bourguignon generously over them. Sprinkle a little parsley if you feel are feeling fancy to garnish your dish and enjoy. Left overs store for about 3 days.
I am constantly trying to find a way to add vegan dinners into my family’s lifestyle. Sometimes I just feel so meat-ed out! I love eating vegan but it can be a challenge to convince my husband he will get full and that it will be a little more eventful than a salad. So I have no other choice but to add savory into my wording when he asks what’s for dinner. This dish is a slam dunk every time and I never hear “It was good but not the same.” This dish is also more delicious the next day for lunch as it gives the vegetables time to really absorb the flavors.
Many times I add more peas just to add more protein, however, if you add too many peas it will taste like pea soup. Peas are certainly the vegetable with the strongest flavor in this particular dish. Following the recipe will give you roughly about 12 grams of protein per serving. I just like to add a little more sometimes.
I also need to disclose that unless you add a vegan wine, making this dish with wine no longer makes it a true vegan dish. Vegetable broth is just as delicious though.
Finally, sometimes my husband likes to have me make cauliflower rice and use less mashed potatoes for his servings and that makes it lower in carbs. I used to make it like that as well for myself while I had gestational diabetes.