Date night? Try this hearty mushroom bourguignon! Mushrooms and vegetables are cooked in broth and then infused with a tomato-based sauce that's simple, savory and delicious. This version has no wine in it, but feel free to add a splash if you want and serve it over a big pile of quinoa or dairy-free mashed potatoes.
Mushroom Bourguignon for Two [Vegan, Gluten-Free]
- 1 tablespoon vegetable broth
- 1 garlic clove, minced
- 2 large carrots, sliced thickly
- 3 stalks of celery, sliced thickly
- 1 cup small mushrooms, trimmed
- 2 tablespoons soy sauce or coconut aminos for a soy-free option
- 2 teaspoons tomato paste
- 3/4 cup vegetable broth
- 2 tablespoons flour, plus 3 tablespoons vegetable broth
- A few sprigs of fresh thyme or 1 teaspoon of dried
- Salt and pepper, to taste
- Mashed potatoes or quinoa, for serving
- Heat a wok/large frying pan on medium heat. Once warm, add the vegetable broth along with the clove of garlic and carrot slices. Cook for 7 minutes or until the carrot has started to soften.
- Add the celery and more vegetable broth if need be and cook another 2 minutes. Finally, add your mushrooms and cook for 2 more minutes. While the vegetables cook, prepare your sauce.
- Mix the flour and water together in bowl and whisk until smooth. To the flour mixture, add the tomato paste, vegetable broth, and soy sauce and whisk until smooth. Add this mixture to the vegetables sautéeing on the stove, along with the thyme, salt, and pepper and simmer for 15 minutes.
- Serve over mashed potatoes or quinoa.