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.
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.
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.
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!