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Vegan Mushroom Bourguignon

"I tried this today and it is a keeper.  It was so delicious. Thanks for providing simple yet super tasty recipes."

— JILL

RECIPE REVIEW

Step 1

Chop the vegetables & measure all ingredients. 

Step 2

In 2 batches, melt butter in heated pan and lightly brown the mushrooms. Remove & set aside.

Step 3

Melt butter and add shallots, carrots, garlic, & salt. Cook until soft (about 10 mins).

Step 4

Stir in tomato paste & flour. Pour in the red wine, vegetable broth, tamari, & maple syrup.

Step 5

Add back the mushrooms. Toss in thyme & bay leaves. Simmer and cook for 30-40 mins. 

Step 6

Boil the potatoes. Mash with butter, almond milk, yogurt, salt & pepper. 

Step 7

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 !

TWO SPOONS

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