Vegan Bourguignon with Polenta

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

Camille C.
Camille C.

8 minutes

Prep time

30 minutes

Cook 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 (white button, whole)

Step 2

Clean & slice the mushrooms.

Onion (yellow)

Step 3

Peel & finely slice the onion.

Mushrooms (white button, whole)

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.

Onion (yellow)
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 (white button, whole)

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

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.
Fat52 g
Carbohydrates71 g
Protein12 g
Fiber8 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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Vegan Bourguignon with Polenta