This mushroom bourguignon is your greatest hearty, comforting vegan stew and it is also amazingly low calorie!
This mushroom bourguignon based on a French-dish known as boeuf bourguignon. If you can speak even a little French, then you will understand that boeuf means steak, so clearly the first recipe is not vegetarian. It is a rich beef stew made with red wine.
This version is completely vegetarian. The beef is replaced by a few ‘meaty’ mushrooms together with baby onions and baby carrots.
This hearty vegan stew starts by skillet off the veggies in a dash of oil. Since whole baby carrots and baby onions require a reasonable bit of cooking. They won’t actually soften up in this phase, however the mushrooms will releasing the juices which will finally provide loads of flavour into the casserole’s rich sauce.
Regardless of how this mushroom bourguignon is actually rich and hearty, it is really amazingly low calorie, less than 200-calories per bowl!
Please, if you recreate this Mushroom Bourguignon Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
Mushroom Bourguignon
Ingredients
- 9 oz baby carrots (about 250 g)
- 9 oz baby onions (about 250 g)
- 1 ¾ lb mushrooms cut into chunky pieces (I used chestnut-mushrooms & mini-portobellos) (about 850 g)
- 1 cup vegetable stock (about 250 ml)
- ¾ cup red wine (about 185 ml)
- 2 tbsp tomato puree or paste
- 1 small bunch fresh-thyme
- 2 bay leaves
- black pepper
- 4 cloves garlic minced
- 1 tbsp oil
Instructions
- Peel the baby-onions and eliminate the tops and tails, but otherwise leave whole. Additionally top and tail the baby-carrots.
- Heat the oil in a large-pan then add the mushrooms, baby onions and baby carrots.
- Cook over a moderate heat for 5-10minutes, adding the garlic for the past few minutes of cooking time. The mushrooms must be tender and ought to have released their juices. The carrots and onions will nonetheless be rather hard.
- Add the red-wine and turn the heat. Simmer for a couple of minutes, then add the remaining ingredients. Mix well to blend.
- If necessary, move the mix to an oven-safe casserole-dish. Cover with a lid or any foil then bake at 375°F for 40minutes, or till the onions and carrots are cooked to your liking. Taste the seasoning.
- Serve and enjoy!
Made this for my family and we all LOVED it!!!
This recipe is fantastic. It tastes just like the beef bourguignon I use to have when I used to eat meat and I didn’t miss the meat at all lol, Thank you for sharing.
It’s so crazy how a recipe so simple in ingredients can be SOOOO good. Made this for the first time last week and it’s already in the oven again tonight. Used vegan beef bouillon instead of vegetable stock, it’s a GAME CHANGER!! serving with mashed potatoes and biscuits on the side. Thank you!!
Had mushrooms I needed to use so did this lovely recipe served with wholemeal pitta breads. I also added a leek. thanks
Thank you for this great and easy recipe. We all loved it 🙂
We had it with mashed potatoes, so good!
SO GOOD. Perfect for fall. Made it once as to the recipe and it turned out perfectly.
This time I’m realizing I’m out of veg stock – could you sub water there instead?
This was AMAZING! My husband and I are new to the veggie-only world, and this dish made us feel like we were cheating!
Was delicious! Will definitely make again.
Made this wonderful recipe and it’s so hearty, I served it with mashed cauliflower 👍