- T W O S P O O N S -
Vegan Mushroom Bourguignon
"I tried this today and it is a keeper.
It was so delicious. Thanks for providing simple yet super tasty recipes."
Chop the vegetables & measure all ingredients.
In 2 batches, melt butter in heated pan and lightly brown the mushrooms. Remove & set aside.
Melt butter and add shallots, carrots, garlic, & salt. Cook until soft (about 10 mins).
Stir in tomato paste & flour. Pour in the red wine, vegetable broth, tamari, & maple syrup.
Add back the mushrooms. Toss in thyme & bay leaves. Simmer and cook for 30-40 mins.
Boil the potatoes. Mash with butter, almond milk, yogurt, salt & pepper.
Remove thyme & bay leaves. Scoop mashed potatoes into a bowl and top with Bourguignon.
Make this stew with me on
Vegan Afternoon with Two Spoons
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Bon Appetit !
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