This vegan casserole is full of rich flavour and is much quicker to make than the traditional beef bourguignon. Serve with creamy mashed potatoes or crusty bread.
- 1½ tsp olive oil
- 3 shallots, peeled, quartered and layers separated
- 1 large carrot, peeled and cut into slices on an angle
- 100g/3½oz button mushrooms, quartered
- 50g/1¾oz chestnut mushrooms, quartered
- 3 Portobello mushrooms, roughly chopped
- 7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme
- 3 garlic cloves, finely chopped
- 150ml/¼ pint fruity vegan red wine
- 200ml/7fl oz vegetable stock
- 2 bay leaves
- 1 tbsp tomato purée
- 1 tsp yeast extract
- 1 tbsp cornflour, or plain flour
- salt and freshly ground black pepper
Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes.
Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute.
Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well.
Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred.
Serve with creamy mashed potatoes or a crunchy slice of crusty bread.
You don’t need to splash out on expensive wine to make a beautiful pot of bourguignon. Buying seasonal mushrooms will help keep costs down and if you can substitute the fresh thyme for dried if needed
Each serving provides 90 kcal, 2.5g protein, 7.5g carbohydrate (of which 4g sugars), 1.5g fat (of which 0g saturates), 2.5g fibre and 0.2g salt.