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


  • 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.