Remember that tasty vegan tofu bacon from last week? Well, you’ll be glad to know that you now have a delicious and simple use for it (if you haven’t eaten it all yet) with this vegan mushroom bourguignon. It really adds to it if you do have it so do a batch and put half in here and the other half in a bacon sandwich.
I have always wanted to adapt this recipe to make it vegan as it is one of my mother’s and every time I eat it I am reminded of home. There are few things more comforting on a cold night than a bowl of mash and bourguignon after a long day.
This is a great way to get rid of wine that has gone past its best. The real drive for me to adapt this recipe was the lone bottle of wine in our kitchen that had been sat there since a party months ago. Although definitely not good for drinking, it makes a deliciously rich, filling and savoury vegan mushroom bourguignon. I’m not usually one to use wine for cooking, as usually in our house it’s used for me to take selfies with, but for this I’ll make an exception.
Although it might sound initially complicated, this recipe is super simple. It’s a one-pot job and goes great with some mash, or rice if you’d prefer. Just make it early and leave it to simmer for as long as you can wait before you just have to have it.
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