Bourguignon for Vegans

Julia Child might roll over in her grave, being the carnivore and butter lover that she was, but this bourguignon has all the flavour of that beefy, saturated fat classic highlighted in that other Julia’s book, Mastering the Art of French Cooking, but without the meat or dairy.  The key to flavour is not always fat you know – it’s fresh ingredients.  Try it and see:

Lentil and Mushroom Bourguignon

(adapted from Spilling the Beans by Julie Van Rosendaal and Sue Duncan)
(and thanks to my friend, Susan, for giving me the cookbook and for serving this dish at a dinner party)

1 small onion, finely chopped

3 cloves garlic, minced

2 large portabello mushrooms, sliced (remove the stems and scrape out the gills)

2 to 3 cups sliced button or cremini mushrooms or a combination

1/2 cup cooked French puy lentils (or 1/2 cup canned, rinsed and drained)

1 cup red wine

1 tbsp white flour

2 cups beef flavoured vegetable stock*

1 tbsp tomato paste

1 cup pearl onions, peeled**

Heat a large, deep skillet over med heat and add the onions.  Add a tbsp of water or broth to keep the onions from sticking.  Cook for a couple of minutes until onions begin to soften.  Add the garlic and cook for a minute.  Add all the mushrooms and cook until the mushrooms begin to release their liquid – you may need to add a tbsp or two of water or broth at first.  Cook for 3 or more minutes until the mushrooms begin to soften and cook in their own juices.  Add the lentils and the wine and cook for a few more minutes allowing the alcohol in the wine to cook off.  Sprinkle the flour over the cooking food and then stir to blend, add the vegetable stock and the tomato paste.  Bring to a simmer and cook, stirring often, for about 10 minutes or until the sauce is thick and dark.  If the sauce is too thick, add some more broth.

In another skillet, heat over medium heat and add the pearl onions.  Cook until they start to brown and soften – add a tbsp of water to prevent sticking and burning.  Add the onions to the mushroom mixture.

Serve over mashed potatoes.

* I used McCormick All-Vegetable Bouillon Beef Style – it’s pretty high in sodium 😦

** the last time I made this dish I couldn’t find any pearl onions so I used small shallots – worked great!

This slideshow requires JavaScript.

Advertisements
Tagged , ,

2 thoughts on “Bourguignon for Vegans

  1. This looks really good! Although not a vegan, I’m really interested in vegan/vegetarian recipes at the moment and this has inspired me! Think I’ll make it soon/an adaptation….I’ll let you know how it goes!

    • msokane says:

      This stew is surprisingly good. It’s been well received by carnivores and vegetarians alike. I hope you find some more good recipes to try on my blog and/or on the blogs listed at the bottom of the page. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Nest and Glow

Healthy natural lifestyle - Plant Based Recipes and more

ice and lettuce

a vegan recipe blog

Oh Hello Vegan

One New Recipe for every month

Carine Young Yoga, Richmond, BC

Move from the cellular level, organs, breath, from within...

Vegan Rescue

Uncover the Vegan within.

Small But Kinda Mighty

From a small seed, a mighty trunk may grow - Aeschylus

Eat2Health Blog

Helping you make healthy & informed choices about your health

Yup, It's Vegan!

Plant-based recipes for everyone

(JUST ABOUT) VEGAN

One hungry girl's guide to an imperfectly delicious plant-based life

Vegan Gourmand

All About Good Food & Great Health

theflexifoodie.wordpress.com/

Delicious plant-based, whole food recipes & my healthy living tips!

blogsomemoore

Teaching and Empowering ALL Students

Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

The Muffin Myth

Know What You're Eating

scarlet rosita

Reclaiming Food With Fun & Yumminess.

The Penny Parsnip

Healthy Food, Heathy Wallet

Healthy H'ohm'e

Natural health and wellness with a HUGE passion for food

Robin O'Kane

VIDEO - DESIGN - PHOTOGRAPHY

Beard + Bonnet

A Gluten Free blog celebrating food and family!

Feed Life

Nutrition and Lifestyle to Prevent Cancer

Fork and Beans

Where food allergies and creativity come together

Just Another Vegan Aucklander

A JAVA's journeys, speils and adventures as a vegan/vegetarian

Don't Switch Off The Light

GO VEGAN BECAUSE ITS THE MORALLY RIGHT THING TO DO

FatFree Vegan Kitchen

A fine WordPress.com site

Melanie daPonte, Vegan Personal Chef

A Passion For Food...A Passion For Flavor!

My Vegan Food Blog

Giving you delicious and easy plant-based recipes

%d bloggers like this: