Vegan Meatballs and Mushrooms Bourguignon


  • 2 cups of mushrooms (Cremini, Portobello, Shitake)
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, pressed
  • 1 cup carrots, diced
  • 1 tbsp thyme
  • 1 tbsp tomato concentrate
  • 2 tbsp flour
  • ¾ cup red wine
  • 2 tbsp vegan butter
  • ½ cup vegetable broth
  • 1 pack of Vegan Meatballs (Alternative Kitchen)

  1. In a deep saucepan, sautée the onions with the olive oil for 5 minutes over medium heat.
  2. Add the carrots, mushrooms, spices and cook for 8-10 minutes.
  3. Sprinkle with the flour and stir well. Add the tomato paste, wine and broth.
  4. Cover and simmer for 10 minutes over medium-low heat, stirring frequently.
  5. Fry the Vegan Meatballs in the air fryer at 400F for 3 minutes.
  6. Add the crispy Vegan Meatballs to the stew and mix well.
  7. Serve with mashed potatoes and garnish with fresh parsley.

Cooking Tip : If you don’t own an air-fryer, you can just add the meatballs to the stew and cook for 4 minutes. However, they will not be crispy. If you like them crispy, you can brown them in a pan over medium-high heat before adding them to the stew.