VEGAN MUSHROOM BOURGUIGNON

This Vegan Mushroom Bourguignon is a healthy and comforting meal that’s perfect for a romantic night in. It’s naturally gluten-free too!

VEGAN MUSHROOM BOURGUIGNON

INGREDIENTS:
FOR THE MUSHROOM BOURGUIGNON
  1. 1 ounce dried porcini mushrooms
  2. 16 ounces sliced mushrooms (such as cremini)
  3. 2 tablespoons olive oil, divided
  4. 1 yellow onion, finely chopped
  5. 2 carrots, peeled and chopped
  6. 1 red bell pepper, cored and diced
  7. 4 garlic cloves, minced
  8. 1 teaspoon dried thyme
  9. 1 teaspoon dried oregano
  10. 1/2 teaspoon salt & pepper
  11. 2 tablespoons tomato paste
  12. 1 cup full bodied dry red wine
  13. 2 tablespoons vegan butter
  14. 2 tablespoons flour (I like spelt or brown rice flour)

FOR THE MASHED POTATOES
  1. 4 large russet potatoes
  2. 1/2 cup plain unsweetened almond milk or coconut milk
  3. 2 tablespoons vegan butter
  4. 1 teaspoon garlic salt
  5. 1/2 teaspoon pepper

DIRECTIONS:
  • To make the mashed potatoes: Wash the potatoes then place them in a large pot and cover with water by at least three inches. Bring to a boil and cook for about 20 minutes, or until soft enough to mash. I like to pierce it with a knife to check for softness. Drain the potatoes and set aside to cool. Once they are cool enough to handle, use your hands to slide the skins off then transfer them back to the pot. Pour in the almond milk and vegan margarine then use a potato masher to mash together until smooth. Add the garlic salt and pepper then continue to mash until well combined.