YOUR SOLIN GENERATED RECIPE
Hearty Vegan Mushroom Bourguignon
A deeply flavorful, comforting stew that melds earthy mushrooms with protein-packed lentils and tofu, all simmered in a rich red wine and vegetable broth sauce. This hearty dish delivers a satisfying balance of textures and aromas, making it a nutrient-dense option for any meal.
INGREDIENTS
200g Mixed Mushrooms
1 cup dry Red Lentils (≈192g)
150g Extra Firm Tofu
1 medium Carrot
1 medium Yellow Onion
3 Garlic Cloves
4 oz Red Wine
1 cup Low-Sodium Vegetable Broth
2 tbsp Tomato Paste
1 tbsp Olive Oil
1 tsp Dried Thyme
1 Bay Leaf
Salt and Pepper to taste
PREPARATION
Rinse the red lentils thoroughly and set aside.
Clean and slice the mixed mushrooms. Dice the carrot and yellow onion, and mince the garlic.
Press the extra firm tofu to remove excess moisture and cut it into cubes.
In a large pot, heat the olive oil over medium heat. Sauté the diced onions and garlic until translucent.
Add the diced carrot and tofu cubes, cooking until they begin to lightly brown.
Incorporate the mixed mushrooms into the pot and cook for another 5 minutes until they start releasing their moisture.
Stir in the tomato paste and dried thyme, allowing the flavors to meld for a minute.
Pour in the red wine, scraping any bits off the bottom, and let it simmer for 2-3 minutes to reduce slightly.
Add the red lentils and vegetable broth along with the bay leaf. Stir well, bring to a simmer, then cover the pot.
Allow the stew to simmer on low-medium heat for about 25-30 minutes, or until the lentils are tender and the sauce has thickened.
Season with salt and pepper to taste. Remove the bay leaf before serving.