Filled with generous chunks of mushrooms and carrots in a rich and creamy red wine sauce, this Vegan Mushroom Bourguignon is a warm and comforting meal that has absolutely nothing to envy to its beefy counterpart!
Start by heating the avocado oil (or other cooking oil of your choice) in a very large saute pan or skillet with fitting lid set over medium-high heat. Once hot, add the onion and garlic and cook until golden and fragrant, about 3-5 minutes.
Add the mushrooms, salt and pepper and continue cooking until the mushrooms start to brown and have released most of their liquid, about 10 minutes.
Add the carrots, stir to coat and then add the rest of the ingredients; stir well and bring to a slow simmer. Cover loosely and continue to simmer for 15-20 minutes until the carrots are tender and the liquid has turned into a beautiful thick sauce.
Remove from heat, garnish with a little bit of chopped parsley if desired.
Serve with pasta or mashed potatoes, or your favorite veggies.
*I used a combination of baby bella, king oyster, cremini and oyster mushrooms, but any kind of mushrooms will do. Portobellos are an especially fantastic option!