Vegan Bourguignon

 Ingredients

• 4 tablespoons ofcooking oil
• 2 yellow onions, diced
• 3 cloves of garlic
• 1 package (200g) of tempeh with bacon ready to serve Aux Vivres
• Salt and pepper
• 750 fresh mushrooms, cleaned and cut into slices and quartered
• 2 tablespoons of tomato paste
• 1 cup red wine, preferably Burgundy
• 2 cups of vegetable broth
• 1 tablespoon of nutritional yeast
• 1 tablespoon of arrowroot starch
• 3 bay leaves
• Fresh parsley to garnish

Approach

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

Enjoy your food!

About the author

Naturopaths from La Boite à Grains

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

Original article written by Véronique Cousineau, Naturopath