More on Vegan Bourguignons

[Alberta Louise]

The most recent bourguignons I have cooked was all served with mashed potatoes and carrots on the side. Most recent bourguignons of mine was a delicious fried tempeh triangles bourguignon and one of the originals was white chestnut ball bourguignon. I use two varieties of mushrooms for contrast e.g., Portobello and button mushrooms. Shitake or white capped mushrooms also if you choose to. The herb most associated with bourguignon is thyme. The red wine is vegan friendly. Guar bulks. I use tapioca for the same effect. I use small minced onions for flavour. One of the best bourguignons I have ever made was with baby beets. So it’s not ‘Beef Bourguinon’ we’re after but ‘Beet Bourguignon’ wins the day. Other ingredients that can be used are: tofu, young jackfruit, gluten, french escallots or shallots, garlic, vegan beef stock, abit of flour and tapioca starch.