YOUR SOLIN GENERATED RECIPE
Hearty Vegan Mushroom Bourguignon
A comforting, savory vegan stew that melds the earthy flavors of mushrooms and hearty lentils with tender cubes of tofu, simmered in a rich red wine and herb-infused broth. This bourguignon is a satisfying plant-based twist on a classic, perfect for cozy breakfasts, lunches, or dinners.
INGREDIENTS
200g White Mushrooms
150g Cooked Red Lentils
150g Firm Tofu
50g Carrot
50g Yellow Onion
10g Garlic
20g Tomato Paste
100ml Red Wine
0.5 tbsp Olive Oil
1 tsp Fresh Thyme
1 Bay Leaf
Salt & Pepper to taste
PREPARATION
Prepare your ingredients by slicing the mushrooms into thick pieces, dicing the carrot, onion, and garlic, and cutting the tofu into 1-inch cubes.
In a large pot, heat the olive oil over medium heat. Sauté the onions and garlic until softened and fragrant.
Add the carrot and mushrooms to the pot; cook until the mushrooms release their moisture and begin to brown.
Gently fold in the tofu cubes and cook for a couple of minutes to let them absorb the flavors.
Stir in the tomato paste and red wine, scraping any browned bits off the bottom of the pot.
Add the cooked red lentils, thyme, and bay leaf. Bring the mixture to a simmer and let it cook for 15-20 minutes so the flavors meld together.
Season with salt and pepper to taste and remove the bay leaf before serving.
Serve hot as a hearty, elegant vegan bourguignon perfect for any meal occasion.