Rich & Hearty Plant-Based Bourguignon with Creamy Mash 🍲🥣
Ingredients:
For the Mushroom Bourguignon:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups (250g) mushrooms, sliced (cremini, portobello, or button)
- 2 carrots, sliced
- 1 cup (240ml) vegetable broth
- 1 can (15oz / 425g) diced tomatoes
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp tomato paste
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- Fresh parsley for garnish
For the Potato Cauliflower Mash:
- 2 large potatoes, peeled and cubed
- 1 ½ cups (150g) cauliflower florets
- 1 tbsp olive oil or vegan butter
- 1/4 cup (60ml) unsweetened plant-based milk
- Salt and black pepper to taste
Directions:
1. Prepare the Mushroom Bourguignon:
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until fragrant.
- Add mushrooms and cook until they release their juices and brown slightly.
- Stir in carrots, vegetable broth, diced tomatoes, soy sauce, smoked paprika, thyme, black pepper, and salt. Mix well.
- Add tomato paste and stir. Let it simmer for 20-25 minutes until vegetables are tender.
- Stir in the cornstarch mixture and let simmer for another 5 minutes until thickened.
2. Make the Potato Cauliflower Mash:
- Boil potatoes and cauliflower in salted water for 15-20 minutes until fork-tender. Drain well.
- Mash with olive oil (or vegan butter) and plant-based milk until smooth. Season with salt and black pepper.
3. Serve:
- Spoon the creamy potato cauliflower mash onto a plate and top with the rich mushroom bourguignon.
- Garnish with fresh parsley and enjoy!
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories per Serving: 250 | Number of Servings: 4
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