A vegan bourguignon? Once you try it, you won't knock it!
Pot (small), Stovetop, Peeler
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!
Average estimated amount for one serving
Energy | 868 cal. |
Fat | 52 g |
Carbohydrates | 71 g |
Protein | 12 g |
Fiber | 8 g |
On average, one serving of the recipe "Vegan Bourguignon with Polenta" contains 868 Energy, 52 g of Fat, 71 g of Carbohydrates, 12 g of Protein, 8 g of Fiber.
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