Vegan Bourguignon with Polenta

A vegan bourguignon? Once you try it, you won't knock it!

Camille C.
Camille C.
8 minutesPrep time
30 minutesCook time
868 cal.Per serving


Pot (small), Stovetop, Peeler


Carrots (fresh)

Step 1

Peel the carrots. Cut them in half lengthwise. Then slice on the diagonal.

Mushrooms (medley)

Step 2

Clean & slice the mushrooms.

Yellow onion

Step 3

Peel & finely slice the onion.

Mushrooms (medley)

Step 4

Heat a drizzle of oil in a pot over medium-high heat. Add the mushrooms, salt & pepper. Sauté for 3 min, or until browned. Remove the mushrooms from the pot & set aside.

Yellow onion
Carrots (fresh)
Tomato paste

Step 5

Add another drizzle of oil to the pot. Then add the onions, carrots, tomato paste, salt & pepper. Reduce the heat to medium. Sauté the veggies & tomato paste for 5-7 min.

Red wine
Mushrooms (medley)

Step 6

Pour in the red wine & stir. Return the mushrooms to the pot & stir again. Reduce the heat to low, cover & simmer for 15-20 min.

Coconut milk (canned)

Step 7

Add the coconut milk & 1 cup of water (per person) to a separate pot. Bring the liquid to a boil. Pour in the polenta. Simmer, stirring frequently for 7-10 min.


Step 8

When the polenta is smooth & creamy, add a drizzle of olive oil. Season with salt & pepper.

Parsley (fresh)

Step 9

Serve the mushrooms & sauce over the polenta. Garnish with fresh parsley (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy868 cal.

On average, one serving of the recipe "Vegan Bourguignon with Polenta" contains 868 Energy, 52 g of Fat, 73 g of Carbohydrates, 11 g of Protein, 10 g of Fiber.

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Vegan Bourguignon with Polenta