Meatless Monday with (Vegan) Lentil and Mushroom Bourguignon

Meatless Monday with (Vegan) Lentil and Mushroom Bourguignon

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Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week for planetary health. We present a new vegan or vegetarian recipe each week to help make going meat-free easier. Giving up meat doesn’t mean that you have to give up on flavour. In fact this week’s recipe for Lentil and Mushroom Bourguignon is a twist on classic beef bourguignon that is so delicious and hearty no one will miss the meat. This comforting gourmet recipe comes courtesy of Treehugger. Add the butter, garlic, thyme and mushrooms and cook until the mushrooms release their liquid, soften and then start to brown. Add another drizzle of oil if the pan seems too dry. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping any browned bits off the bottom of the skillet, until the wine has almost cooked off. Sprinkle the flour over the lentil and mushroom mixture and stir to blend, then add the stock and tomato paste. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. If the sauce is too thick, add a little more stock. Meanwhile, heat a drizzle of oil in a small skillet and cook the pearl onions over medium-high heat until golden and soft; add to the mushroom mixture. Serve hot, over buttered egg noodles or mashed potatoes. You can serve with a side of the hot vegetable of your choice (carrots or asparagus would go nice). If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Please be sociable and share! Notify me of new posts by email.

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