Classic French-Inspired Vegetarian Bourguignon Recipe

This vegetarian version of the traditional French dish, bourguignon, is just as rich and flavorful as the original, but without the meat. It features a medley of hearty vegetables, savory mushrooms, and a deliciously robust red wine sauce. Served over creamy mashed potatoes or with crusty bread, this dish is perfect for a cozy dinner or special occasion. It's a crowd-pleaser that even meat-loving friends and family will enjoy.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces mushrooms, sliced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
2. Add carrots and celery and cook for another 5 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
4. Stir in tomato paste and cook for 1 minute.
5. Pour in red wine and scrape the bottom of the pot to release any browned bits. Let the wine reduce for a few minutes.
6. Add vegetable broth, soy sauce, thyme, bay leaf, salt, and pepper. Bring to a simmer.
7. Reduce heat to low, cover, and let simmer for 30 minutes to allow the flavors to meld together.
8. Remove the bay leaf before serving.
9. Garnish with fresh parsley and serve over mashed potatoes or with crusty bread.

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