Vegan Bourguignon

 Ingredients

• 4 tablespoonscooking olive oil
• 2 yellow onions, diced
• 3 garlic cloves
• 1 packet (200g) Aux Vivres ready-to-serve tempeh with bacon
• salt and pepper
• 750 fresh mushrooms, cleaned and sliced into quarters
• 2 tablespoons tomato paste
• 1 cup red wine, preferably burgundy
• 2 cups of vegetable broth
• 1 tablespoon nutritional yeast
• 1 tablespoon arrowroot starch
• 3 bay leaves
• Fresh parsley for garnish

Approach

• Prepare all ingredients.
• In a large non-stick frying pan, heat theoil over medium heat. Add onions and brown for 3 to 4 minutes.
• Add garlic and tempeh. Season generously with salt and pepper and stir over medium heat for 3 to 4 minutes.
• Add mushrooms gradually. Brown the mushrooms, stirring gently.
• In a bowl, whisk the tomato paste and red wine. Add to vegetables and bring to the boil.
• Add the stockthe nutritional yeastnutritional arrowroot starch and laurel leaves.
• Bring to the boil again. Cover and simmer for 30 minutes.
• Serve with cauliflower purée, risotto or pasta. Garnish with parsley.

Bon appétit!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath