Vegan Mushroom Bourguignon Stew
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Preparation
Heat olive oil in a large pot over medium heat
Add onion, carrots, and celery; cook until softened
Stir in garlic and mushrooms; cook until mushrooms are browned
Mix in tomato paste, thyme, bay leaf, salt, and pepper
Pour in red wine and vegetable broth; bring to a simmer
Cover and simmer for 30 to 40 minutes until vegetables are tender
Adjust seasoning with salt and pepper if needed
Remove bay leaf before serving
Garnish with fresh parsley
