Vegan Mushroom Bourguignon

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics the sweetness of wine without the cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar umami flavor at a lower price.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be made from scraps and is more economical.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and cook until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and cook until browned, about 8-10 minutes.

Sprinkle flour over the mushrooms and stir to combine, cooking for 2 minutes.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Add vegetable broth, soy sauce, thyme, and bay leaves; stir to combine.

Bring the mixture to a simmer and cook for 15-20 minutes until thickened.

Add sliced carrots and cook until tender, about 10 minutes.

Season with salt and black pepper to taste.

Remove bay leaves and stir in chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens