By plantbaes
Vegan Bourguignon
6 steps
Prep:15minCook:45min
A hearty, plant-based take on the traditional French Bourguignon, featuring plant-based beef, vegetables, and a rich red wine sauce.
Updated at: Thu, 21 Nov 2024 07:28:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Glycemic Load
10
Low
Nutrition per serving
Calories487.2 kcal (24%)
Total Fat23.9 g (34%)
Carbs25.6 g (10%)
Sugars8.1 g (9%)
Protein20.8 g (42%)
Sodium885.1 mg (44%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Dice the onions and add them to a pot on medium heat with the butter. Cook for 5 minutes until they become translucent.
Step 2
While the onions are cooking, wash and chop the carrots. Halve the mushrooms and finely dice the garlic. Add the plant-based beef to the pot and cook for 5 minutes, stirring regularly.
Step 3
Add the carrots, garlic, mushrooms, thyme, and bay leaves to the pot. Season with a pinch of salt and pepper. Cook for another 5 minutes. If necessary, use some of the broth to de-glaze the pot.
Step 4
Add the flour to the pot and stir well for a couple of minutes. Then add the rest of the stock and the wine. Stir well, lower the heat, and cook covered for 20 minutes.
Step 5
Continue to cook for an additional 20 minutes uncovered, stirring regularly. Add salt to taste. Before serving, remove the bay leaves and thyme.
Step 6
Serve the Vegan Bourguignon with fresh chopped parsley and a side of mashed potato or pasta.
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