24oz potatoes, white, red, multicolor, skins included, cubed
1 Tbsp coconut oil
12-16oz cremini or white button mushrooms, sliced
6oz shiitake mushrooms, sliced
3 tsp dried thyme (divided)
1 tsp dried sage
1/4 cup gluten-free baking powder
2 Tbsp coconut oil
1 large carrot with skin (if organic) sliced
2 shallots, or 1 large vidalia/white onion, diced
3 stalks celery, sliced
3-4 cloves garlic minced
1/2 cup brandy, or red wine
2 heaping Tbsp tomato paste
2c vegetable stock/broth
2 Tbsp gluten free tamari
salt/black pepper to taste
1 Tbsp vegan butter (butter or Ghee if not vegan)
fresh cilantro, or parsley, chopped, stems removed, to garnish
How to Prepare:
Adapted from HolyCowVegan: holycowvegan.net/vegan-mushroom-bourguignon
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