
Vegan Bourguignon
with Celeriac Mash
INGREDIENTS:
For 4 servings
Bourguignon:
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1 onion, finely diced
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4 large garlic cloves, minced
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1 tbsp tomato paste
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2 celery stalks, cut into chunks
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4 carrots, cut into chunks
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1.5 cups (300ml vegetable stock)
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1 cup (240 ml) vegan red wine
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1 rosemary spring (or a 1tsp dried rosemary)
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3 fresh thyme springs (or 1 tsp dried thyme)
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2 fresh or dried bay leaves
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½ tsp coarse salt, adjust to taste
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750g mushrooms
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4 tsp cornstarch to thicken
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2 large handfuls of spinach (or kale) (optional)
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black pepper, to taste
Celeriac mash:
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700g celeriac, peeled and cubed
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1 tbso soy sauce
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2 garlic cloves, minced
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approx. 240 ml (1 cups) almond milk
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2 tbsp olive oil / vegan butter (optional)
DIRECTIONS:
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Heat up 1-2 tbsp olive oil in a heavy-bottomed pot. Add diced onion and sauté on a low heat until slightly caramelised. Add minced garlic and sauté for another 1-2 minutes.
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Add chopped mushrooms, carrots and celery sticks and sauté on a low heat until slightly caramelised.
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Add tomato paste, vegetable stock, wine, fresh herbs (thyme, rosemary and bay leaves), and salt.
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Cover the pot with a lid and allow the stew to cook on low heat for about 30 minutes or so until all the veggies are cooked through.
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In a small bowl, mix 4 tsp of cornstarch with 2 tbsp of water to create a slurry to thicken up the stew.
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Add cornstarch slurry to the stew and allow the stew to bubble gently for 5 more minutes for the stew to thicken. If the stew is too thick add a splash more water.
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Add spinach leaves in the final minutes of cooking, put the lid back on for a few more (2-3) minutes for the spinach to wilt in the stew’s steam.
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Adjust the seasoning to your taste. I added some freshly ground pepper.
Celeriac Mash
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Boil celeriac until soft (approx. 10 mins).
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Place cooked celeriac in a blender (a hand blender works well too) with some almond milk. Blend until smooth adding more milk as / if needed.
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Season with garlic and soy sauce. You may also want to add some olive oil or vegan butter if you wish, for extra creaminess.