It's No Meat Monday...... As promised a new recipe for y'all to check out on my YouTube channel, Get Veganized. If you haven't subscribed please do so. Thanks and see y'all next week.
https://youtu.be/wVcja31e1rU
A hearty and rich mushroom stew, made with great ingredients such as walnuts, mushrooms and red wine. It is served over mashed cauliflower. A great vegan meal to come home to after a long day at work.
Ingredients:
1 # baby portobello mushrooms sliced
1/2 C. chopped walnuts
1 large carrot, small dice
1/2 onion, small dice
1 1/2 cloves garlic, minced
1 1/2 C. full bodied red wine (13% or greater)
1 C. veggie broth
1 Tsp. thyme
1 Tbs. flour ( your choice)
1 Tbs. melted vegan butter
1/2 C. onion, large dice or peeled pearl onions
1 Tbs. tomato paste
2 Tbs. olive oil
salt and pepper to taste
Cauliflower Mash:
1 head of cauliflower, chopped
1 potato, peeled and chopped
1/4 C. Almond milk (or your choice)
2 Tbs. vegan butter
salt and pepper to taste
Directions:
1. Heat 1 Tbs. oil in pot over medium high heat. Sear mushrooms and large diced onions (pearl onions) for 3-4 minutes, don't over cook. They should be darker. Remove from pan and set aside.
2. Reduce heat to medium, and add 1 Tbs. olive oil to pot. Toss in carrots, onions, thyme salt and pepper and cook for 5 minutes. Stir in walnuts and garlic and continue cooking for an additional 4-5 minutes.
3. Pour 1C. red wine into pot and turn up the heat to medium high. Reduce the wine by half by stirring often. Scrape the bottom of the pot regularly.
4. Add tomato paste and veggie broth and stir until evenly mixed. Then add the seared mushrooms and onions. pour in remaining wine, reduce heat to medium low and simmer for 10-15 minutes.
5. In a small sauce pan mix together melted vegan butter and flour in equal parts. (Roux) Stir roux into mushroom bourguignon to thicken gravy. Add more thyme, salt and pepper to taste. If stew is too thick, thin it with more wine, if its too thin cook longer to desired consistency.
Cauliflower Mash
1. Boil chopped cauliflower and diced potatoes in water for 8-10 minutes until fork tender. Drain water and add to food processor with vegan butter, almond milk, salt and pepper. Process for 3-4 minutes until fluffy.
A hearty and rich mushroom stew, made with great ingredients such as walnuts, mushrooms and red wine. It is served over mashed cauliflower. A great vegan meal to come home to after a long day at work.
Ingredients:
1 # baby portobello mushrooms sliced
1/2 C. chopped walnuts
1 large carrot, small dice
1/2 onion, small dice
1 1/2 cloves garlic, minced
1 1/2 C. full bodied red wine (13% or greater)
1 C. veggie broth
1 Tsp. thyme
1 Tbs. flour ( your choice)
1 Tbs. melted vegan butter
1/2 C. onion, large dice or peeled pearl onions
1 Tbs. tomato paste
2 Tbs. olive oil
salt and pepper to taste
Cauliflower Mash:
1 head of cauliflower, chopped
1 potato, peeled and chopped
1/4 C. Almond milk (or your choice)
2 Tbs. vegan butter
salt and pepper to taste
Directions:
1. Heat 1 Tbs. oil in pot over medium high heat. Sear mushrooms and large diced onions (pearl onions) for 3-4 minutes, don't over cook. They should be darker. Remove from pan and set aside.
2. Reduce heat to medium, and add 1 Tbs. olive oil to pot. Toss in carrots, onions, thyme salt and pepper and cook for 5 minutes. Stir in walnuts and garlic and continue cooking for an additional 4-5 minutes.
3. Pour 1C. red wine into pot and turn up the heat to medium high. Reduce the wine by half by stirring often. Scrape the bottom of the pot regularly.
4. Add tomato paste and veggie broth and stir until evenly mixed. Then add the seared mushrooms and onions. pour in remaining wine, reduce heat to medium low and simmer for 10-15 minutes.
5. In a small sauce pan mix together melted vegan butter and flour in equal parts. (Roux) Stir roux into mushroom bourguignon to thicken gravy. Add more thyme, salt and pepper to taste. If stew is too thick, thin it with more wine, if its too thin cook longer to desired consistency.
Cauliflower Mash
1. Boil chopped cauliflower and diced potatoes in water for 8-10 minutes until fork tender. Drain water and add to food processor with vegan butter, almond milk, salt and pepper. Process for 3-4 minutes until fluffy.
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