Mushroom Bourguignon

a vegan version of the French classic

Mushroom Bourguignon served with pasta
Goal muscle_building
Total time 70 mins
Difficulty Easy
Nutritional value (per portion)
kcal 358
Protein 7 g
Fat 5 g
CARBOHYDRATES 27 g
Ingredients …

4 Persons

You will need

1.
For the mushroom bourguignon:
400 g brown mushrooms
300 g king oyster mushrooms
100 g shiitake mushrooms
3 cloves garlic
1 tbsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
()
0.5 tsp salt
200 g red onion
300 g carrots
1 celery
2 tbsp tomato paste
200 ml red wine
200 ml vegetable broth
4 sprigs thyme
2 bay leaves
1 tbsp agave nectar

2.
You'll also need:
200 g Protein Pasta
Protein Pasta
Protein Pasta
Lower carb* pasta that's super yummy
4.2/5
£4.99
250g
(£2.00/100 g)
salt, pepper to taste
optional topping fresh parsley

Mushroom Bourguignon

a vegan version of the French classic

By: Anne-Sophie Hoffman
Sundays are for eating well. This weekend, though, we’ll leave the oven off. We’re getting deep into the earthy flavors of fall with a vegan mushroom bourguignon. Serve this hearty stew with a heap of our Protein Pasta for a plate full of great eats.

Preparation

  • Ingredients:
    400 g brown mushrooms, 300 g king oyster mushrooms, 100 g shiitake mushroom, 3 cloves garlic
    Cut the brown mushrooms in half. Remove the stems of the shiitake mushrooms. Cube the king oyster mushrooms and the shiitake caps, and dice the garlic.
  • Ingredients:
    0.5 tbsp Coconut oil, 0.5 tsp salt
    Heat a bit of Coconut Oil in a pan on medium-high heat. Add the mushrooms. Saute until cooked through, about 5 minutes. Add the garlic and the salt, and saute for another 3 minutes. Remove the pot from the heat.
  • Ingredients:
    200 g onion, 300 g carrots, 1  celery
    Slice the onion into fine rings. Peel the carrots and cut them into bite-sized pieces. Cube the celery.
  • Ingredients:
    0.5 tbsp Coconut oil, 2 tbsp tomato paste
    Heat the remaining Coconut Oil over medium-high heat. Add the onions. Saute for about 3 minutes, stirring regularly. Add the carrots, celery, and tomato paste. Keep stirring regularly, and let it start to caramelize for another 4-5 minutes.
  • Ingredients:
    200 ml red wine, 200 ml vegetable broth
    Add the mushroom-garlic mix to the pot. Deglaze your pot with the red wine and the vegetable broth.
  • Ingredients:
    4 sprigs thyme, 2  bay leaves, 1 tbsp agave nectar
    Add the thyme springs, bay leaves, and agave nectar to the pot. Reduce the heat to medium-low. Simmer the bourguignon for 30-40 minutes.
  • Ingredients:
    Cook the Protein Pasta in salted, boiling water for 7 minutes until al dente.
  • Season the mushroom stew with salt and pepper. Serve with the Protein Pasta.
  • Top with fresh parsley as desired.
  • Enjoy!

Our Tip: Mushroom Bourguignon with Protein Bread

If you're not in the mood for pasta, try this bourguignon with our Vegan Protein Bread.
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