30 Minute {Vegan} Portobello Mushroom Bourguignon

Step 1

Heat a drizzle of oil in a large pot over medium high heat. Once the oil is hot, add the mushrooms and onions. Cook for 5-7 min, until the mushrooms are nice and shiny and brown on the edges. Add the carrots, garlic, whole thyme sprigs and red wine. Cook for 1-2 min, stirring to deglaze the pot. Season with salt and pepper.

Step 2

Add the vegetable broth, tamari, flour, and tomato paste, earth balance/butter and bring to a boil over medium high heat. Once boiling, reduce heat to medium low and simmer for 10-12 minutes, until bourguignon has thickened slightly.

Step 3

Season with an extra crack of black pepper and salt if needed.

Step 4

To serve: Bourguignon goes well with some a simple rustic mashed potatoes, roasted potatoes or even polenta. Carbs are definitely friends with bourguignon. Enjoy!