Vegan Bourguignon

Ingredients

• 16 oz Mushrooms (cremini or button) (sliced)
• 2 medium Carrots (sliced)
• 2 medium Celery stalks (chopped)
• 1 large Onion (diced)
• 4 cloves Garlic (minced)
• 2 cups Red wine (use a good quality, vegan-friendly wine)
• 2 cups Vegetable broth (low-sodium preferred)
• 2 tbsp Tomato paste (for depth of flavor)
• 1 tbsp Soy sauce or tamari (for umami)
• 1 tsp Thyme (dried or fresh)
• 1 leaf Bay leaf
• 1 tbsp Cornstarch (mixed with 2 tbsp of water for thickening)
• 2 tbsp Olive oil (for sautéing)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté until it's translucent, about 5 minutes.

2. 2

   Add the minced garlic, carrots, and celery to the pot. Stir and cook for another 5 minutes until the vegetables start to soften.

3. 3

   Next, add the sliced mushrooms to the pot. Cook for about 8-10 minutes until they've released their moisture and are nicely browned.

4. 4

   Pour in the red wine, stirring to deglaze the pot and scrape up any bits stuck to the bottom. Let it simmer for about 5 minutes.

5. 5

   Add the vegetable broth, tomato paste, soy sauce, thyme, bay leaf, salt, and pepper. Stir everything together and bring to a gentle simmer.

6. 6

   Cover the pot and let it cook for about 30 minutes, stirring occasionally.

7. 7

   After 30 minutes, mix the cornstarch with the water to create a slurry. Stir this into the pot to thicken the sauce, then let it simmer for another 10 minutes.

8. 8

   Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

9. 9

   Serve hot, perhaps over mashed potatoes or with crusty bread for a delightful meal!