vegan mushroom bourguignon | hot for food

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.

Dissolve vegan beef flavored bouillon cube in 2 cups of hot water and let it sit while preparing other ingredients.

Heat the pressure cooker over medium heat and melt some butter.

Add pearl onions and sauté for 3 to 5 minutes until they are light golden in color.

Add sliced carrots and parsnips and sauté for another 4 to 5 minutes.

Add minced garlic, fresh thyme, fresh rosemary, poultry seasoning, and oregano; cook for 1 to 2 minutes.

Add sliced cremini and portobello mushrooms and cook for 3 to 4 minutes until they shrink.

Stir in tomato paste, salt, and black pepper, and cook for about 1 minute to coat everything.

Add 1 cup of red wine and simmer for about 3 minutes to cook off the alcohol.

Add the dissolved stock to the pot and seal the lid of the pressure cooker.

Increase heat until the pressure indicator shows it's under pressure, then lower the heat and cook for 20 minutes.

After cooking, use the quick-release system to release the pressure and remove the lid.

Stir in a cornstarch slurry and simmer for 3 more minutes with the lid off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens