Vegan Bourguignon with Polenta

Step 1

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

Step 2

Clean & slice the mushrooms.

Step 3

Peel & finely slice the onion.

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.

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.

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.

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.

Step 9

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