Looking for a truly flavorful experience that will impress and warm your soul? This vegan Bourguignon delivers it all: perfectly sautéed sunflowerCHUNKS, tender vegetables, and a rich, aromatic red wine sauce infused with slow-simmered herbs and savory roasted notes. Whether you're out to wow your friends or treat yourself to something special – this recipe is your go-to for an indulgent evening. Quick to prepare, elegant in taste, and perfectly paired with creamy mashed potatoes and crunchy green beans!
Ingredients (for 3-4 servings)
76 g sunflowerCHUNKS
250 g brown mushrooms
150 g carrots
3 stalks of celery
3 red onions
2-3 garlic cloves, finely chopped
200 ml organic vegetable broth (e.g., Suppenkasper by sunflowerFAMILY)
400 ml vegan red wine (e.g., Burgundy)
20 g margarine
4 tbsp olive oil
1 tbsp vegan Worcestershire sauce
2 tbsp agave syrup or maple syrup
1 tbsp tomato paste
1 tbsp ketchup
2 tsp potato starch mixed with 3 tbsp water
1 bay leaf
1 tbsp fresh thyme leaves
Smoked salt & freshly ground black pepper
Recommendation:
Mashed potatoes and green beans as a side dish
Instructions
Step 1: Prepare the sunflowerCHUNKS
Soak the sunflowerCHUNKS in vegetable broth according to the package instructions, drain well, and set aside.
Step 2: Sauté the vegetables
Clean and quarter the mushrooms, peel and slice the carrots, chop the celery into pieces, and cut the onions into wedges.
Heat 2 tbsp olive oil in a large pan and sauté the mushrooms and carrots for 5 minutes. Season with a little salt and transfer the vegetables to a plate.
Step 3: Sauté onions and celery
Heat another 2 tbsp olive oil in the same pan. Add the onions and celery and sauté for 3 minutes. Add the finely chopped garlic, bay leaf, and thyme, and sauté briefly.
Return the previously sautéed vegetables to the pan. Stir in the tomato paste and roast for 2 minutes until light roasting aromas develop. Season with smoked salt and pepper.
Step 4: Deglaze and simmer
Deglaze the vegetables with the vegan red wine and let it reduce over medium heat for about 10 minutes.
Add the vegetable broth and stir in the ketchup. Simmer over low heat for another 10 minutes to allow the flavors to blend.
Step 5: Finish the sauce
Stir in the margarine and agave syrup. Slowly add the potato starch mixture while stirring constantly to thicken the sauce to the desired consistency.
Add the soaked sunflowerCHUNKS to the pan and mix well. Heat the Bourguignon briefly.
Remove the bay leaf and season the dish with smoked salt and pepper to taste.
Step 6: Serve
Plate the vegan Bourguignon and serve with creamy mashed potatoes and crunchy green beans.
Enjoy your meal! #starteatingsunflowers
Comments