vegan mushroom bourguignon

Hearty bourguignon is the perfect weeknight dinner, and cooking in a pressure cooker makes it super easy to throw together!

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Step 1

Combine hot water with the bouillon and set aside. Alternatively you could use 2 cups of vegetable stock.

Step 2

Place the stockpot over medium heat with vegan butter and sauté onions for 3 to 5 minutes until just getting some light golden colour, then add the carrots and parsnips and sauté for another 4 to 5 minutes.

Step 3

Stir in garlic, rosemary, thyme, poultry seasoning, and oregano and cook for 1 to 2 minutes.

Step 4

Add mushrooms and cook 3 to 4 minutes until mushrooms looks softer and have shrunk a bit in size. Then add tomato paste, sea salt, and ground pepper. Stir to coat evenly and cook for another 1 minute.

Step 5

Add the red wine and bring to a simmer for 3 minutes.

Step 6

Add the stock and place lid on, turn the dial to the cook function, and bring to pressure.

Step 7

Mix cornstarch and water and set aside.

Step 8

Once you see the pressure indicator, reduce the heat to low and cook for 20 minutes.

Step 9

Turn the dial on the pressure cooker to depressurize and once released remove the lid. Stir in the cornstarch slurry and simmer for 3 more minutes until slightly thickened.

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