How to make vegan mushroom Bourguignon with corn grits (polenta) and vegan sour cream. This rich and delicious dish is inspired from the original French version. Often the vegan mushroom Bourguignon is paired with bread, pasta or potatoes, but I find the corn grits (polenta) to be a delicious pairing. I recommend the vegan sour cream since it provides a nice complementary flavor. This is a very easy-to-make vegan recipe. Hope you enjoy it!
Ingredients / recipe:
Mushroom Bourguignon*:
600g mushrooms (100g shiitake & 500g cremini or your choice)
300g veggie broth
150g vegan red wine (full-bodied)
180g carrots
120g boiler onions (or pearl onions)
1 clove of garlic
2 tbsp olive oil
1 1/2 tbsp tomato paste
1 tbsp all purpose flour (modify for gluten-free)
2-3 sprigs of fresh thyme
Fresh chives for topping
Black pepper & salt to taste
1. Cook mushrooms 5mins. Set aside.
2. Cook boiler onions 5mins.
3. Add carrots & cook 5mins.
4. Add garlic, tomato paste, flour & cook 1min
5. Add wine & reduce by 1/2
6. Add veggie broth & fresh thyme. Cook 15mins
7. Add mushrooms (w/ juices) and cook 5mins
*cooking times are approximate and are over medium heat since all stove temps vary.
Vegan sour cream:
100g raw cashews (soaked 1hr)
80g water
1 tbsp fresh lemon juice
1 tsp coconut vinegar (or apple cider vinegar)
1/4 tsp salt (or to taste)
1. Combine in blender/mixer to get smooth consistency.
Corn grits (polenta):
700g water
150g corn grits
1. Follow package cooking instructions.
Sensible Plate is about inspired vegan cooking.
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