This vegan spin on beef bourguignon features tender eggplant, mushrooms and veggies simmered in a flavor-packed red wine base. Serve over pasta or mashed potatoes for a knock-your-socks off delicious vegan dinner.
- ¼ cup olive oil, divided
- 8 ounces cremini mushrooms, cleaned and sliced
- 1 medium eggplant (about 1 pound), cut into 1-inch cubes
- 1 small onion, diced
- 1 medium carrot, sliced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- ¼ cup whiskey
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 1 cup vegetable broth
- 2 cups dry full-bodied red wine
- 2 tablespoons tomato paste
- 1 cup pearl onions, fresh or frozen and thawed
- ½ teaspoon smoked salt, plus more to taste
- Cooked pasta, mashed potatoes, or polenta
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Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Cook for about 5 minutes, flip and cook 5 minutes more, until browned on both sides. Remove the mushrooms from the pot and transfer them to a plate.
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Add 2 tablespoons more of oil to the pot. Once the oil is hot add the eggplant, onion, and carrots. Sauté until the eggplant is very tender and the onion is soft and translucent, about 10 minutes. Add the garlic and cook 1 minute more.
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Return the mushrooms to the pot. Stir in the flour until it evenly coats the veggies, and cook for about 1 minute more. Stir in the whiskey, thyme and bay leaves. Bring the liquid to a simmer and allow to cook until most of it has evaporated, 2-3 minutes.
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Stir in the broth, wine, tomato paste, pearl onions, and smoked salt. Raise the heat and bring the mixture to a simmer. Lower the heat and allow to cook for about 30 minutes, until the sauce has thickened up, the vegetables are tender, and the alcohol has fully cooked off.
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Remove the pot from the heat. Remove and discard the bay leaves. Taste test and add extra smoked salt (or table salt) to taste.
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Serve with mashed potatoes, pasta, or polenta.
Calorie count does not include pasta, mashed potatoes or polenta for serving.