A delicious and hearty vegan and gluten-free take on Bourguignon and served with a creamy Celeriac and Potato Mash!
Category: not set
Cuisine: not set
2 cups Butler soy curls*
2 cups veggie broth (preferably mushroom) divided
3 tbsp vegan and gluten free worcestershire sauce
1 tsp liquid smoke
1 sprig of fresh thyme
3 tbsp vegan butter divided
1 cup red onion sliced
2 cloves of garlic minced
2 cups carrots sliced
2 cups button mushrooms quartered
2 sprigs each of: thyme sage, and rosemary
1 leaf
1 cup red wine
1 tbsp tomato paste
12 pear onions
1 1/2 tbsp arrowroot
2 cups russet potatoes peeled and diced in 2" cubes
1 cup celeriac peeled and diced in 1" cubes
1 clove
2 tbsp earth balance or other vegan butter
1-4 tbsp unsweetened milk alternative (soy almond, cashew),
salt and pepper to taste
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