This vegan take on the traditional Beef Bourguignon has all the rich flavors of the original dish but doesn't use any meat or dairy. The deconstructed presentation lets each part shine, and the hearty pilaf goes well with it.
Ingredients: 1 cup pearl onions, peeled. 2 cups mushrooms, sliced. 2 cups carrots, diced. 2 cups potatoes, diced. 4 cloves garlic, minced. 2 tablespoons tomato paste. 1 cup red wine. 2 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon balsamic vinegar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 cups cooked brown rice. Fresh parsley for garnish.
Instructions: In a large skillet, saut pearl onions, mushrooms, carrots, and potatoes until slightly browned. Add minced garlic and tomato paste, cook for another minute. Pour in red wine, vegetable broth, soy sauce, balsamic vinegar, thyme, rosemary, salt, and pepper. Bring to a simmer, cover, and cook for 20-25 minutes, until vegetables are tender and sauce has thickened. In the meantime, prepare the pilaf by cooking brown rice according to package instructions. Serve the deconstructed Bourguignon over the pilaf, garnished with fresh parsley.
Prep Time: 15 minutes
Cook Time: 30 minutes
Allyson Menzies