Veggie Bourguignon with Polenta

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A veggie bourguignon? Once you try it, you won't knock it!

Camille C.
Camille C.

8 minutes

Prep time

30 minutes

Cook time

868 cal.

Per serving


Pot (small), Stovetop, Peeler


Carrots (fresh)

Step 1

Peel the carrots. Cut them in half lengthwise. Then slice on the diagonal.

Mushrooms (white button, whole)

Step 2

Clean & slice the mushrooms.

Onion (yellow)

Step 3

Peel & finely slice the onion.

Mushrooms (white button, whole)

Step 4

Heat a drizzle of oil in a pot over medium-high heat. Add the mushrooms, salt & pepper. Sauté for 3 min, or until browned. Remove the mushrooms from the pot & set aside.

Onion (yellow)
Carrots (fresh)
Tomato paste

Step 5

Add another drizzle of oil to the pot. Then add the onions, carrots, tomato paste, salt & pepper. Reduce the heat to medium. Sauté the veggies & tomato paste for 5-7 min.

Red wine
Mushrooms (white button, whole)

Step 6

Pour in the red wine & stir. Return the mushrooms to the pot & stir again. Reduce the heat to low, cover & simmer for 15-20 min.

Coconut milk

Step 7

Add the coconut milk & 1 cup of water (per person) to a separate pot. Bring the liquid to a boil. Pour in the polenta. Simmer, stirring frequently for 7-10 min.


Step 8

When the polenta is smooth & creamy, add a drizzle of olive oil. Season with salt & pepper.

Parsley (fresh)

Step 9

Serve the mushrooms & sauce over the polenta. Garnish with fresh parsley (optional). Enjoy!

Nutrition facts

View nutritional information

Energy868 cal.
Fat52 g
Carbohydrates71 g
Protein12 g
Fiber8 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Veggie Bourguignon with Polenta" contains 868 Energy, 52 g of Fat, 71 g of Carbohydrates, 12 g of Protein, 8 g of Fiber.

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Veggie Bourguignon with Polenta