A vegan twist on a hearty, warming classic.
SERVES 2 | PREP TIME: 30 MINUTES | COOK TIME: 50 MINUTES
This meal is so delicious even mushroom haters will love it. It’s because of the red wine, which adds so many dimensions to this dish including a richness and sweetness. Note that once you boil the wine for a few minutes, the alcohol evaporates completely, which means you can serve it to kids and designated drivers.
3 portobello mushrooms, quartered
2 carrots, sliced into rounds
1 onion, thinly sliced
3 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground allspice
Black pepper, to taste
1½ cups (375 ml) red wine
2 cups (500 ml) vegetable broth
¼ cup (60 ml) soy sauce
3 tablespoons tomato paste
2 tablespoons maple syrup
3 bay leaves
1 tablespoon cornstarch
3 tablespoons water
Fresh parsley leaves, to garnish
Pasta or rice, to serve (optional)
1. Preheat the oven to 400°F (200°C).
2. In a large ovenproof pot, combine the mushrooms, carrots, onions, oil, cumin, salt, allspice, and black pepper.
3. Roast for 30 minutes.
4. Transfer to the stove, then stir in the red wine. Simmer for 5 minutes over medium-high heat.
5. Add the vegetable broth, soy sauce, tomato paste, maple syrup, and bay leaves. Bring to a boil, lower the heat, and simmer for 15 minutes.
6. In a small bowl, combine the cornstarch with the water.
7. Add the cornstarch mixture to the pot, stirring constantly. Bring back to a boil, then remove from the heat as soon as the sauce has thickened (about 1 minute). Remove the bay leaves.
8. Garnish with parsley and enjoy on its own or with pasta or rice.
Excerpted from The Buddhist Chef by Jean-Philippe Cyr. Copyright © 2019 Jean-Philippe Cyr. Photography by Samuel Joubert. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.