Mushroom Bourguignon (no oil)

½ cup, Vegan Lardons (see below*) — ½ pound extra firm tofu, 2 tsp Local Spicery Bacon Seasoning, ¼ tsp coconut aminos (optional)

3 large portobello mushrooms caps, ½” slices, 2” long

1 cup pearl onions, peeled**

1 large or 2 medium carrots, peeled and cut to ¼”x ¼”x 3” matchsticks

1 medium onion, diced

½ tsp dried thyme

3 cloves, garlic, minced

1 cup, red wine

2 TBSP, Local Spicery Bada Bing Bouillon, dissolved into 2 cups, hot water

2 TBSP, tomato paste

2 tsp corn starch

Chopped fresh parsley to garnish


*Vegan Lardons – Slice ½ pound, extra firm tofu into 1/8” slices, lay flat in ziplock bag and freeze overnight.  Remove from freezer and defrost in the refrigerator.  Cut slices into approximately ½” squares.  Marinate in 2 tsp Local Spicery Bacon Seasoning plus (optional) ¼ tsp of coconut aminos. Air fry at 350 degrees for three minutes on each side.

** Peeling Pearl Onions – Fill a large pot ½ full with water and bring to boil.  While water is heating use a sharp knife to slice off the root side of the onion.  Put onions in boiling water for about a minute, then rinse in a colander with cold water.  Skins should now easily slide off the onion.

In a large Dutch oven, sear pearl onions until soft, with a dark brown color and a few black spots.  Use small quantities of veggie broth to deglaze if they start sticking.  Add mushroom, diced onion, carrots, garlic, and thyme.  Sauté until onions develop a brown color.  Add red wine; reduce heat to medium.  Allow to reduce by about half.

Add remaining veggie broth, reserving 1 TBSP, and tomato paste.  Reduce heat and simmer for about 20 minutes.  In a small bowl, dissolve corn starch in 1 TBSP reserved broth and slowly add to the sauce. Simmer for an additional 10 minutes or until sauce achieves the desired consistency.  Add vegan lardons and cook for a few minutes until heated.

Season with Local Spicery Sel-Acious, fresh ground black peppercorn, and Local Spicery Bacon Season, as desired.

Serve over your favorite starch (polenta, mashed potatoes, noodles, quinoa, etc.) and top with chopped fresh parsley.

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