Kidney bean and mushroom Bourguignon from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 82) by Joe Yonan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MariaSwe on August 08, 2023

    I wish I had read the previous note because I agree that the cooking time is off. There is no way the carrots will be soft in that amount of time. It needed more salt as well. Even with the added salt I didn't think there was enough flavour to the dish. Will not repeat.

  • Churchim808 on March 03, 2023

    This is a promising recipe but the cooking time, salt and butter are way too small. I’ve followed the recipe to a T but the carrots are still crunchy and raw, there is way too little salt and fat. The fresh rosemary only gets a couple minutes so it’s still quite astringent. Carrots cut into 1/2 inch coins are not going to be cooked in 7 minutes. I still have high hopes for the final product after 30 min or more of slow cooking.

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