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Mushroom Bourguignon

with Creamy Polenta & Roasted Brussels Sprouts

dinner

French Hearty Vegetables Root Vegetables Nut-Free Soy-Free Seasonal Menu Winter Recipes Dinner Quick and Easy Spring Recipes Gluten-Free <600 Calories
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
500
FAT
20g
CARBOHYDRATES
68g
PROTEIN
13g

MAIN INGREDIENTS

  1. 2 garlic cloves
  2. 1 onion
  3. 1 carrot
  4. 6 oz Brussels sprouts
  5. 8 oz cremini mushrooms
  6. 2 oz roasted tomatoes
  7. ½ tsp dried thyme
  8. 1 tsp cornstarch
  9. 1 Not Beef Bouillon Cube
  10. ½ cup quick-cooking polenta
  11. 2 tbsp vegan butter
  12. 2 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Medium saucepan
  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Mince the garlic. Peel and dice the onion. Peel and dice the carrot. Trim and quarter the Brussels sprouts. Slice the cremini mushrooms. Mince the roasted tomatoes. Place a small saucepan over high heat with 2 cups water. Cover and bring to a boil for step 6.

2
Roast the Brussels sprouts

Transfer the quartered Brussels sprouts to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 11 to 13 minutes.

3
Sear the mushrooms

Place a medium saucepan over high heat with 1 tbsp olive oil. Once hot, add the sliced mushrooms and cook until browned in places, about 3 to 5 minutes. Transfer the seared mushrooms to a plate.

4
Start the bourguignon

Return the saucepan to medium-high heat with 1 tbsp olive oil. Add the diced onion, diced carrot, and ¼ tsp pepper. Cook until softened, about 3 to 5 minutes. Add the minced garlic, minced roasted tomatoes, and dried thyme. Cook until aromatic, about 1 minute.

5
Finish the bourguignon

Add 1 cup water, cornstarch, and just half the bouillon cube to the saucepan and whisk well to combine. Cook until the sauce comes to a boil and thickens, about 4 to 5 minutes. Add the seared mushrooms. The sauce should be just thick enough to coat the mushrooms. Taste and adjust seasoning with salt and pepper.

6
Cook the polenta

Once the water in the small saucepan is boiling, slowly add the polenta, whisking continuously, until it thickens, about 2 to 3 minutes. Remove from the heat, add the butter, and whisk well. Divide the creamy polenta between plates and top with the mushroom bourguignon. Serve with roasted Brussels sprouts. Dig in!