Vegan Mushroom & Jackfruit Bourguignon
Why should the meat eaters have all the fun? We’ve curated a rich and delicious Bourguignon that’s perfect for the vegan consumer!
More and more food brands are now catering to the demand for vegan alternatives to classic (and typically meat-containing) dishes. This wholesome recipe containing our IQF vegetables and other ready-made plant-based ingredients is the perfect vegan dish for those who want a yummy meal without spending all day in front of the stove!
The star of this recipe is the jackfruit- a superfood we’re seeing become increasingly popular in vegan/vegetarian food production. Its unique texture is comparable not to its fellow fruits but to meat! It is often used as a replacement for pork in pulled pork but can also be used as a substitute for other meats- like in this Bourguignon. Though Jackfruit has much less protein than meat, it does provide a respectable amount considering it’s a fruit, making it a good addition to a vegan/vegetarian’s daily protein intake.
As well as being a good source of protein, Jackfruit also contains many vitamins and minerals that help keep the body happy and healthy. Jackfruit is high in vitamins A and C as well as being a source of riboflavin, magnesium, potassium, copper, and manganese – it’s certainly a superfood!
- 400g mixed mushrooms
- 300g jackfruit pieces
- 400ml veggie stock
- 200ml vegan red wine
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 100g carrot, finely diced
- 1.5 tsp garlic puree
- 2 tbsp tomato puree
- 1 tbsp plus 1 tsp coconut aminos
- Mashed potato to serve
All ingredients highlighted in green are available through Brusco Food Group. Interested? Talk to the team today!
LET’S GET COOKING!
Vegan Bourguignon Recipe
- Add the diced celery and carrot to a large pot and cook out for 5 minutes. Add the tomato paste, onion and garlic puree and stir.
- Add the sliced mushrooms and season. Cook this for a further 5 minutes until the mushrooms start to colour.
- Add the wine and bring it to a boil. Cook until the wine has reduced by half.
- Add the stock and herbs, and reduce to a simmer for 15 minutes.
- In a separate pan, add a little oil and fry the jackfruit pieces with the 1 tablespoon of coconut aminos, season. After about 5-10 minutes add this to the main pot.
- Stir, season and add 1 tsp of coconut aminos.
- Garnish with fresh parsley and serve with mash.
Get in touch
We hope you enjoy our dietary requirement-inclusive take on the classic Bourguignon, get in touch with the Brusco team for more information at 01386 761 555 or firstname.lastname@example.org