Pamela Anderson's Hearty Vegan Bourguignon with Creamy Mash

When you think of Pamela Anderson, perhaps your mind jumps to iconic glamour or her fierce animal rights advocacy. But did you know she's also a fantastic cook, especially when it comes to hearty, comforting vegan fare? It's true! There’s something so incredibly grounding about a truly well-made bourguignon, and this plant-based version, straight from her kitchen, absolutely delivers on that promise. Forget any preconceived notions; this isn't just a 'substitute' — it's a rich, flavorful, and deeply satisfying dish in its own right.

This recipe, Pamela's Hearty Vegetable Bourguignon, paired with a cloud-like mashed potato, is the kind of meal that wraps you in a warm hug from the inside out. It's perfect for a chilly evening, a gathering with loved ones, or simply when you need a bit of nourishing goodness. Let's gather our ingredients and get cooking, shall we? You're in for a real treat!

For Pamela's Hearty Vegetable Bourguignon:

• 2 tablespoons good quality olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, quartered or halved if small
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (something you'd actually enjoy drinking!)
• 3 cups rich vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

For the Creamy Mash:

• 2 pounds Yukon Gold or Russet potatoes, peeled and quartered
• 1/2 cup unsweetened plant-based milk (oat or soy works beautifully)
• 2 tablespoons plant-based butter
• Salt and freshly ground black pepper to taste

Let's Get Cooking!

Starting the Bourguignon:

First things first, get that olive oil shimmering gently in a sturdy, heavy-bottomed pot or Dutch oven over medium heat. Once it’s warm, toss in your chopped onion, carrots, and celery. Now, here's where the magic begins: let them soften and sweeten, stirring occasionally, for about 8 to 10 minutes. You want them tender, just starting to take on a lovely golden hue.

Next, the glorious mushrooms join the party. Add them to the pot and let them brown nicely, about 5 to 7 minutes. Don't rush this step; good browning equals deeper flavor. Then, stir in the minced garlic and that concentrated tomato paste. Cook for another minute, letting the tomato paste toast a little and release its full aroma. Oh, the smells filling your kitchen already!

Now for the red wine – pour it in! Scrape up any delicious browned bits from the bottom of the pot with your spoon. This is called deglazing, and it's essential for flavor. Let the wine simmer and reduce by about half, which should take roughly 3 to 5 minutes. The alcohol will cook off, leaving behind all that beautiful complexity.

Once the wine has reduced, pour in your vegetable broth. Add the dried thyme and the bay leaf, then bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it do its thing for about 20 minutes, allowing all those flavors to really meld and deepen.

After that lovely simmering period, stir in your potato chunks. Re-cover the pot and continue to simmer for another 20 to 25 minutes, or until the potatoes are fork-tender and the sauce has thickened beautifully. Give it a taste and season generously with salt and freshly ground black pepper. Remember, tasting and adjusting is key!

Whipping Up the Creamy Mash:

While your bourguignon is simmering away, you can get started on the mash. Place your peeled and quartered potatoes into a large pot and cover them with cold, salted water. Bring them to a boil, then reduce the heat and simmer until they are incredibly tender – you should be able to easily pierce them with a fork, about 15 to 20 minutes.

Once they're cooked, drain the potatoes thoroughly. Return them to the warm pot (this helps evaporate any remaining moisture). Add the plant-based milk and butter. Now, grab your masher or a sturdy fork and get to work! Mash them until they're wonderfully smooth and creamy. Season with salt and pepper to your liking. Don't be shy with the seasoning here; a well-seasoned mash is a happy mash.

Time to Serve!

Ladle a generous portion of that glorious vegetable bourguignon over a mound of your creamy mashed potatoes. Sprinkle with fresh chopped parsley for a pop of color and a hint of freshness. And there you have it – a comforting, wholesome, and utterly delicious meal, brought to you by the compassionate spirit of Pamela Anderson. Enjoy every single bite!