Usually this recipe calls for beef, as a vegetarian, I wanted to re-create this recipe but making it vegan. Packed with delicious flavour from the red wine and the thick sauce. This vegan mushroom bourguignon is a recipe that the whole family will enjoy.
Ninja Foodi Vegan Mushroom Bourguignon
- 250g white mushrooms
- 250g chestnut mushrooms
- 150g carrots
- 1 medium onion
- 3 cloves of garlic
- 1 tsp dried oregano
- 2 bay leaves
- 400ml vegetable stock
- 500ml vegan red wine
- 1 tbsp tomato paste
- 2 tbsp fresh thyme
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp whole wheat flour
Begin by preparing the vegetables, washing the mushrooms and carrots.
Slice the mushrooms into thick slices, dice the carrots into approx.2cm chunks, thinly slice the onion and crush the garlic.
Place all of the ingredients into the pot of your NINJA FOODI and mix to combine well.
Place the lid over the pot of the NINJA FOODI; select SLOW COOK on HI and cook for 2-3 hours.
Serve whilst warm and store the remaining in the fridge.