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 diced onion and cook until softened
Stir in minced garlic and cook until fragrant
Add mushrooms, carrots, and celery; cook until slightly softened
Stir in tomato paste and cook for 1 to 2 minutes
Pour in red wine and simmer until reduced by half
Add vegetable broth, thyme, bay leaf, salt, and pepper
Simmer covered for 20 to 30 minutes until vegetables are tender
Remove bay leaf and adjust seasoning to taste
Serve hot, garnished with fresh parsley
