YOUR SOLIN GENERATED RECIPE
Hearty Vegan Mushroom Bourguignon
Savor the deep, earthy flavors of this vegan mushroom bourguignon—a hearty, satisfying dish that melds tender mushrooms, protein-packed tofu and lentils with aromatic vegetables, red wine, and herbs, perfect for a comforting meal any time of day.
INGREDIENTS
200g Button Mushrooms
150g Firm Tofu
0.5 cup Cooked Green Lentils (~100g)
1 medium Carrot
1 small Yellow Onion
2 cloves Garlic
1 tbsp Tomato Paste
0.25 cup Dry Red Wine
1 cup Vegetable Broth
1 tsp Olive Oil
0.5 tsp Dried Thyme
1 Bay Leaf
PREPARATION
Prepare all ingredients by cleaning mushrooms and slicing them into thick pieces. Dice the tofu into cubes, chop the onion and carrot into bite-sized pieces, and mince the garlic.
Heat olive oil in a large skillet or dutch oven over medium heat. Add the chopped onion and carrot, sautéing until they begin to soften, about 4-5 minutes.
Add the minced garlic and tomato paste, stirring for about 1 minute until fragrant.
Increase the heat slightly and stir in the mushrooms. Sauté the mushrooms until they start to release their juices, about 5 minutes.
Pour in the dry red wine to deglaze the pan, scraping any browned bits from the bottom.
Add the vegetable broth, dried thyme, bay leaf, and stir in the firm tofu and pre-cooked green lentils. Bring the mixture to a simmer.
Reduce the heat to low and let the bourguignon simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Serve warm, enjoying this hearty vegan stew as a comforting meal for breakfast, lunch, or dinner.