Savory Vegan "Beef" Bourguignon Style Stew You'll Adore 🍄🌿
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
8 oz (225g) cremini mushrooms, halved or quartered if large
8 oz (225g) shiitake mushrooms, stems removed, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1/3 cup (2.5 oz / 70g) all-purpose flour (or gluten-free blend)
4 cups (32 fl oz / 950ml) rich vegetable broth
1 cup (8 fl oz / 240ml) non-alcoholic red cooking alternative or additional broth + 1 tbsp balsamic vinegar
1 cup (7 oz / 200g) brown or green lentils, rinsed
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 cup frozen pearl onions
1 cup frozen peas (optional)
Fresh parsley, chopped, for garnish
Directions:
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
2. Increase heat slightly, add cremini and shiitake mushrooms. Cook until browned and their moisture has evaporated, about 8-10 minutes.
3. Stir in minced garlic and tomato paste, cook for 1 minute until fragrant.
4. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
5. Gradually whisk in the vegetable broth and the non-alcoholic red alternative (or extra broth/vinegar mix), ensuring no lumps form.
6. Stir in the rinsed lentils, bay leaves, thyme, and rosemary. Bring the mixture to a simmer.
7. Reduce heat to low, cover the pot, and let it simmer gently for 45-60 minutes, or until the lentils are tender, stirring occasionally.
8. Add the frozen pearl onions and optional peas during the last 15 minutes of cooking.
9. Remove bay leaves. Season generously with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley. Delicious over mashed potatoes or crusty bread.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes | Calories per Serving: approx 350 | Number of Servings: 6
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