Vegan Mushroom Bourguignon | Ideal for when you're full of hunger and short on time
Gluten Free Gnocchi:
Another mouth-watering mushroom creation, this time it's Vegan Mushroom Bourguignon. The Mushroom Stroganoff kicked off the idea for this one; I knew I wanted to use those lion's mane mushrooms again. Together with red wine (well, port) and vegan bacon, it's so good that you won't miss the beef!
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ How to rehydrate dried mushrooms
✅ How to dice an onion
✅ How to get the most from vegan bacon
✅ How to inject wine flavour without worrying about it going bad
✅ How to make your Bourguignon extra special
✅ How to thicken sauce with cornstarch (cornflour)
✅ How to add deep flavours to a hearty stew
✅
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Vegan Mushroom Bourguignon Ingredients:
2 tbl Olive Oil
2 Large White Onions
600g (21oz) Chestnut Mushrooms
1 Lion’s Mane Mushroom (dried and rehydrated)
250ml Beef Flavoured Stock
3 Bay Leaves
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
1 tsp Fresh Sage
175g (6.2oz) Vegan Bacon Lardons
½ tsp Garlic Powder
1 Beetroot (cooked)
1 tbl Tomato Puree
3 tbl Cold Water
2 tsp Cornstarch
150ml (⅔ cup) Vegan Port
½ tbl Henderson’s Relish
Mentioned Links:
Vegan Mushroom Stroganoff:
Gluten Free Gnocchi:
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My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Vegan Beef Bourguignon
Note: I ate the bowl at the end of the vid and it was delicious!
Ingredients: tofu, mushrooms, potatoes, carrots, onions (red and yellow), pearl onions, garlic, scotch pepper.
Avocado oil, vegetable broth, red wine, beefless powder, soya sauce, corn starch (3T corn starch, 3T cold water), thyme , bay leaf.
Directions:
Heat avocado oil on low heat
Add garlic to flavour oil
Add scotch peppers
Add tofu
After 5 minutes remove garlic and tofu from pan
Increase heat
Add potatoes and onions
Brown in high heat for a few minutes
Add mushrooms and carrots
Stir for 5 minutes on high heat
Add tofu and garlic back in
Add vegetable broth (1 box broth mixed with 3 Tps of beefless broth mix)
Add remainder of garlic and hot pepper
Add 1/2 cup red wine
Bring to boil, add soy sauce, thyme, bay leaf, salt, pepper, then simmer for 45 minutes (lid on)
Bring to boil, thicken with slurry (careful, add slowly until desired thickness)
Connies channel, sub, it's awesome:
Uncomplicated Vegan: Mushroom Bourguignon
This is a great simple substitute for beef bourguignon or beef stew. If you’re allergic to mushroom try some other yummy options like eggplant, chickpeas and tofu.
Goodbye Tofurkey. Make Mushroom Bourguignon this Thanksgiving
Click HERE for the recipe:
Purchase our BRAND NEW Holiday Classics cookbook today:
The holidays are the best time to share warm, comforting, and delicious recipes with those closest to you. Our whole food plant-based Mushroom Bourguignon is the recipe you want to share with friends and family. It is a hearty stew that lays perfectly on a bed of mashed potatoes.
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INCREDIBLE Vegan Fall Recipes! {beef-less stew}
Vegan recipes just in time for the fall! Incredibly hearty vegan beef-less stew and roasted butternut squash spaghetti! I love these simple comforting vegan recipes hope you guys enjoy them!
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Recipe
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How to Eat Less Meat | Melissa Clark | NYT Cooking
It’s true: Reducing your meat and dairy intake can reduce your impact on climate change. NYT columnist Melissa Clark shows you how to do it deliciously, with new recipes like this Mushroom Bourguignon.
GET THE RECIPES:
Mushroom Bourguignon:
Indian Butter Chickpeas:
Maple Roasted Tofu With Butternut Squash and Bacon:
Meatless Meatballs in Marinara Sauce:
READ MORE:
Your Questions About Food and Climate Change, Answered:
The Meat-Lover’s Guide to Eating Less Meat:
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