Mushroom Bourguignon

Ingredients

1 yellow onion, diced small
2 large carrots, chunked
1 green bell pepper, diced small
1 quart veggie broth, divided
1 lb. mushrooms, quartered
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon paprika
black pepper, to taste
1 teaspoon Nooch
2 teaspoons tamari (optional)
¼ teaspoon ground rosemary
1 teaspoon dried marjoram
1 tablespoon red wine vinegar
2 tablespoons tomato paste
2 bay leaves
1 tablespoon chickpea flour (optional)
fresh chives or parsley, to serve

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Method

In a large pot, sauté the onion, carrots, and bell pepper over medium-high heat for 5 minutes adding some veggie broth as needed to keep from sticking.

Next, add another splash of veggie stock along with the remaining ingredients up to and including the marjoram. Cover and continue to cook for a couple minutes.

Now add the red wine vinegar, tomato paste, bay leaves, and about 2 cups of veggie broth to reach a stew-like consistency. Cover again and cook for about 10 more minutes, or until the carrots are al dente. If you would like to thicken the consistency of the sauce a bit, add a little chickpea flour or mashed potatoes and stir.

Serve over mashed potatoes and garnish with chopped chives or fresh parsley.