Vegetable Bourguignon - alive magazine

Ingredients

• 1 oz (28 g) dried porcini mushrooms
• 1 cup + 2 Tbsp (280 mL) boiling water, divided
• 2 Tbsp (30 mL) grapeseed oil, divided
• 1 lb (450 g) mixed thickly sliced mushrooms, such as crimini or king oyster
• 1/2 tsp (2 mL) Himalayan salt
• 8 oz (225 g) purple pearl onions, trimmed and peeled
• 2 large carrots, cut into 1/2 in (1.25 cm) pieces
• 1 cup (250 mL) rutabaga, cut into 1/2 in (1.25 cm) chunks
• 1 red bell pepper, trimmed and cut into 1/2 in (1.25 cm) pieces
• 4 garlic cloves, minced
• 2 fresh thyme sprigs
• 1 tsp (5 mL) dried oregano
• 1/2 tsp (2 mL) ground black pepper
• 2 Tbsp (30 mL) tomato paste
• 1 cup (250 mL) vegan dry red wine
• 2 Tbsp (30 mL) brown rice flour
• 1/4 cup (60 mL) chopped flat-leaf parsley
• 1/4 cup (60 mL) pomegranate seeds
• 1 tsp (5 mL) finely grated lemon zest
• 1 tsp (5 mL) lemon juice