The Best Vegan Mushroom Stew
This recipe is the best vegan mushroom bourguignon I've ever tried. It's loaded with flavors and delicious textures. The richness of the red wine along with the dark taste of the mushrooms is beyond amazing.
Ingredients
- 1 tbsp Olive Oil
- 1 small Onion Chopped
- 10oz sliced Mixed Mushrooms Or Cremini
- ¼ cup (58ml) Red Wine
- 1 cup Carrots Chopped
- 1 Red Bell Pepper Chopped
- 2 Leeks Sliced
- 3 tsp Dried Thyme
- 3 cloves Garlic Minced
- 1 tbsp Soy Sauce
- 1 tbsp Tomato Paste
- ½ cup Vegetable Broth
- ½ cup Almond milk or Soy Milk
- 1 tbsp Corn Starch Mixed with 3 tbsp water
- 1 bunch Fresh Basil Chopped for garnish (optional)
Instructions
- Heat the olive oil in a large pot and add the onions. Let them cook for a few minutes before adding the chopped carrots. Let the carrots cook for 5 minutes, until they start to soften a little.
- Next add the dried thyme and the chopped mushrooms. Stir everything together and let the mushrooms cook for 3-5 minutes.
- Mix in the peppers, leeks and minced garlic and stir to combine. Pour in the soy sauce and spices and cover the pot to let the vegetables simmer for a few minutes.
- Next, remove the lid and add wine, vegetable broth, plant milk and tomato paste to the stew.
- Whisk together corn starch with 3 tablespoons water and add to the pot. Stir to combine everything and let it simmer for a few minutes, allowing the sauce to thicken a little.
- Serve with mashed potatoes and garnish with a little sprinkle of freshly chopped basil. Enjoy