Vegan Mushroom Bourguignon | Ideal for when you're full of hunger and short on time

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.

Warm up about 1 tablespoon of olive oil in a large pan.

Top and tail 2 white onions, then chop them into a large dice.

Once the oil is heated, add the onions and let them sweat down until translucent and slightly colored.

Prepare 600 grams of chestnut mushrooms by rubbing them with a paper towel and slicing them into quarters.

Add the sliced mushrooms to the pan with the onions and stir to combine.

Season the mixture with a good pinch of salt and a lot of black pepper, then stir again.

Chop lion's mane mushrooms that have been soaked in beef-flavored stock, and add them to the mixture for extra texture and flavor.

Chop fresh herbs: bay leaves, thyme, rosemary, and sage, and add them to the pan.

Toast some shop-bought vegan bacon in a separate pan until crispy, then set aside.

Once the mushrooms and onions are soft, add the herbs and about 1/2 teaspoon of garlic powder to the mixture.

Pour in about a glass of port and let it bubble for a couple of minutes to burn off the alcohol.

Chop cooked beetroot into small pieces and add it to the mixture along with a big squeeze of tomato puree.

Make a cornstarch slurry by mixing 3 tablespoons of cold water with 2 teaspoons of cornstarch, then add it to the sauce to thicken it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens