YOUR SOLIN GENERATED RECIPE
Vegan Hearty Mushroom Bourguignon
Savor a soulful bowl of robust mushroom bourguignon that melds the earthy charm of cremini mushrooms with hearty red lentils and silky tofu. This plant-powered dish is simmered in a fragrant mix of red wine, tomato paste, and vegetable broth, enhanced by aromatic herbs and spices, offering a comforting, nutrient-packed meal suitable for breakfast, lunch, or dinner.
INGREDIENTS
150g Extra Firm Tofu
200g Cremini Mushrooms
60g Red Lentils (dry)
1 medium Carrot
1 small Yellow Onion
2 cloves Garlic
1 cup Vegetable Broth
1/4 cup Red Wine
1 tbsp Tomato Paste
Bay Leaf and Thyme to taste
PREPARATION
Press the tofu to remove excess moisture, then cut into small cubes.
Rinse the red lentils under cold water.
Dice the yellow onion and carrot, slice the cremini mushrooms, and mince the garlic.
In a large pot, sauté the onions and garlic over medium heat until softened.
Add the carrots and mushrooms, and cook until the mushrooms begin releasing their juices.
Stir in the tomato paste and allow it to caramelize slightly for 1-2 minutes.
Pour in the red wine to deglaze the pan, letting the alcohol evaporate for about a minute.
Add the vegetable broth, red lentils, tofu cubes, bay leaf, and thyme.
Bring the mixture to a gentle simmer and cook for 20-25 minutes, until the lentils are tender and flavors meld, stirring occasionally.
Season with salt and pepper to taste, remove the bay leaf, and serve hot.