Vegan Mushroom Bourguignon
Servings Prep Time
3people 15minutes
Cook Time
Servings Prep Time
3people 15minutes
Cook Time
  • 2tbsp olive oil
  • 7 shallotspeeled but not chopped
  • 2cloves garlicfinely chopped
  • 8sprigs thymestems removed, only use the leaves
  • 1/2batch tofu baconrecipe can be found here, cut into chunks
  • 1 carrotcut into chunks
  • 750grams mushrooms
  • 2tsp tomato puree
  • 1tbsp balsamic vinegar
  • 1tbsp plain flour
  • 1/2bottle red wine
  • 1 vegetable stock cube
  • 150ml boiling water
  • 2 bay leaves
  1. Heat the olive oil in a large, heavy based pan on a medium heat
  2. Add the shallots, garlic, carrot and thyme and cook for 3-4 minutes, stirring regularly.
  3. Add the mushrooms and pre cooked tofu bacon and cook for a further 6-7 minutes.
  4. Add the tomato puree, flour and balsamic vinegar and stir well.
  5. Mix the boiling water with the stock cube and add to the pan along with the red wine and bay leaves.
  6. Bring to a boil.
  7. Once it reaches boiling point, reduce the heat to low and cover.
  8. Cook at a light simmer for a minimum of 45 minutes, or up to two hours and serve.