Vegan Mushroom Walnut Bourguignon

carrotsandflowers.com

GypsyBecky

2 pounds mushrooms, thinly sliced

1 cup chopped walnuts

2 small carrots, finely diced

1 yellow onion, finely diced

3 cloves garlic, minced

1½ cups full-bodied red wine

2 cups vegetable broth

2 Tbsp tomato paste

1½ teaspoons fresh thyme leaves + sprigs for garnish

2 Tbsp chickpea flour

2 tablespoons olive oil

2 tablespoons melted vegan butter

1 cup pearl onions, peeled

salt and pepper to taste

subheading: For the Cauliflower Mash:

1 head cauliflower florets

2 potatoes, peeled and chopped

¼ cup almond milk

2 Tbsp vegan butter

salt + pepper to taste

Directions at carrotsandflowers.com

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