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–+ servings

Beef-less bourguignon

A rich stew full of tasty plant-based ingredients
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Prep Time 5 minutes
Cook Time 35 minutes
0 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Main Course
Calories:
Ingredients Method

Ingredients
  

  • 1/2 medium red or white onion or 5 shallots
  • 1 bay leaf
  • 3 medium carrots
  • 2 cloves of garlic
  • 200 grams mushrooms or radish if using
  • 1 tbsp tamari or coconut amines
  • 1 tbsp tomato purée
  • 150 ml red wine check it's vegan
  • 150 ml vegetable stock or bouillon
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic granules
  • 150 grams black beans optional
  • 1 teaspoon cornflour or tapioca or arrowroot
  • salt and pepper to taste

Method
 

Prepare the vegetables
  1. If using an onion, chop into largish pieces. If using shallots, peel and leave whole if super small or cut in half/quarter depending on the size. Peel carrots and cut into triangular chunks. Wipe mushrooms and trim as need. Cut into halves or quarters depending on their size or leave whole if little button mushrooms. If using radish, top and tail. Leave whole if small or cut in half if larger. Peel garlic and grate.
Make the bourguignon
  1. Heat a couple of tablespoons of water in the base of a large pan. Add the onion or shallots, carrots and bay leaf along with a pinch of salt. Cover the pan with the lid and sweat on a medium/low heat for 10 minutes, stirring from time to time to make sure the veggies don't stick to the pan (add more water if they do).
  2. Add the mushrooms or radish plus the grated garlic. Stir well and continue to sweat with the lid on for another 5 minutes.
  3. Mix the tamari, tomato purée and stock together in a small jug.
  4. Once the veg have started to soften, take off the lid and turn up the heat. Pour in the wine and let it bubble for 2 minutes before pouring in the stock mix. Add the paprika, thyme and dried garlic. Stir well.
  5. Pop on the lid, reduce the heat and simmer for 10 minutes.
  6. Add the black beans and cook for another 5 minutes or until the carrots are tender.
  7. To thicken the sauce and make glossy, transfer 3 tablespoons of sauce from the pan to a small bowl. Add the cornflour and mix well to a paste. Return the paste to the pan and stir well. Keep stirring gently as the mix simmers for another couple of minutes - it will thicken up nicely.
  8. Turn off the heat. Leave to rest for a few minutes. Remove the bay leaf.
  9. Season with salt and pepper as desired. Serve with mash potatoes and green veg.

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