Vegan Mushroom Bourguignon
Ingredients
-
2
tbsp
avocado oil
-
1
large
yellow onion, chopped
-
2
cloves
garlic, chopped
-
2
lbs
mushrooms, cut into chunks
-
1
tsp
Himalayan salt
-
1
tsp
ground black pepper
-
2
large
carrots, peeled and sliced
-
2
cups
vegetable broth
-
1
cup
good drinking red wine
-
3
tbsp
tomato paste
-
2
tbsp
tamari sauce
-
1
tbsp
Dijon mustard
-
1
tbsp
pure maple syrup
-
1
tsp
dried oregano
-
2
pieces
bay leaves
Instructions
- Heat the avocado oil in a large sauté pan over medium-high heat.
- Add the onion and garlic, cooking until golden and fragrant for about 3-5 minutes.
- Add the mushrooms, salt, and pepper, cooking until the mushrooms brown and release their liquid, about 10 minutes.
- Stir in the sliced carrots to coat them well.
- Add the vegetable broth, red wine, tomato paste, tamari, Dijon mustard, maple syrup, dried oregano, and bay leaves all at once.
- Stir well and bring to a slow simmer.
- Cover loosely and simmer for 15-20 minutes until the carrots are tender and the sauce thickens.
- Remove from heat and garnish with chopped parsley if desired.
- Serve with pasta, mashed potatoes, or your favorite veggies.
Nutrition Facts (estimated)
Servings
4
Calories
228
Total fat
8g
Total carbohydrates
23g
Total protein
9g
Sodium
1728mg
Cholesterol
0mg
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