Braised Vegetables in Red Wine Reduction over Potato Puree

• Vegan

• Produce

  • 16 oz Baby bella mushrooms
  • 2 Bay leaves
  • 3 Carrots, medium
  • 2 Celery stalks
  • 4 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1 Onion
  • 1 tsp Onion powder
  • 1 package Pearl onions, frozen
  • 1/2 cup Peas, frozen
  • 6 Yukon gold potatoes

• Canned Goods

  • 1/2 cup Coconut milk
  • 3 1/4 cups Vegetable broth

• Condiments

  • 2 tbsp Vegan butter

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Beer, Wine & Liquor

  • 2 1/4 cups Merlot red wine

Found on thebeautifulbalance.com

Description

Ingredients

• Olive Oil
• 16 oz baby bella mushrooms, cut in half
• 1/2 cup frozen peas
• 1 package frozen pearl onions
• 1 onion, chopped
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 4 garlic cloves, minced
• 2 and 1/4 cups merlot red wine (any red wine will do)
• 1/4 cup all purpose flour
• 3 and 1/4 cups vegetable broth
• 6 to 8 yukon gold potatoes, chopped
• 2 tbls vegan butter
• 1/2 cup to 1 cup coconut milk
• 1 tsp onion powder
• 1/2 tsp garlic powder
• salt and pepper to taste

Directions

• In a large saute pan, heat two tablespoons of oil. Add baby bella mushrooms and sauté until slightly brown. Remove from pan into side bowl.
• Add an additional tablespoon into the pan and saute the frozen pearl onions until slightly caramelized. Remove from the pan and add to the bowl with the mushrooms.
• Add two tablespoons of oil into the pan and saute the onion, carrots, celery, and bay leave until slightly soft. Stir in the garlic cloves and flour and cook the flour for 1 to 2 minutes.
• Deglaze the pan with the red wine and allow to cook for a few minutes until the alcohol taste has dissipated. Add in the vegetable broth and bring to a boil until the mixture is reduced by half.
• Once reduced, add in the mushrooms and pearl onions and keep on low heat until ready to serve.
• In a large stock pot filled with cold water, add the potatoes and cook until tender.
• Once the potatoes are cooked, transfer to a food processor or blender and add the vegan butter, coconut milk, garlic and onion powder, and puree until smooth. DO NOT over mix this or the potatoes will take on a gummy texture. Season with salt and pepper.