Vegan Mushroom Bourguignon

ELAVEGAN.COM

Rich and flavorful vegan mushroom bourguignon, perfect for any night of the week.

A creamy and hearty vegetarian dish, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and easy to make.

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Prepare your mushrooms and potatoes by soaking dried mushrooms then peeling and chopping potatoes before placing them in a pot to boil.

STEP 1

Once potatoes are finished, add the rest of the ingredients for the mashed potatoes. Use a potato masher to bring them to your preferred consistency.

STEP 2

Heat oil in a pan and sauté the onions for a few minutes before adding in the mushrooms, carrots, peas, garlic, thyme, and the rest of the spices. Sauté a bit longer.

STEP 3

Add in the red wine, tamari, and vegetable broth. Cover and let simmer until vegetables have softened. Combine the plant-based milk and cornstarch before adding it to the pan.

STEP 4

Taste your sauce and adjust seasonings if need be.

STEP 5

Pour the sauce over the mashed potatoes, garnish with a touch of fresh thyme, and enjoy!

STEP 6

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I love to serve mushroom bourguignon over mashed potatoes, however, you can also serve it over rice or pasta if you like. It’s such a versatile dish that will always taste very delicious!