vegan mushroom bourguignon

This recipe is one of my fall favorites, and the fact that it is vegan, makes it even better. A mix of sauteed mushrooms cooked with mushroom stock, red wine, carrots, onions, and garlic. Full of rich fall flavors, it makes for a wonderfully hearty, and filling meal. Enjoy as-is, or serve with our vegan mashed potatoes, roasted root vegetables, or pasta.