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Vegan Bourguignon

with Celeriac Mash 


For 4 servings


  • 1 onion, finely diced

  • 4 large garlic cloves, minced

  • 1 tbsp tomato paste

  • 2 celery stalks, cut into chunks

  • 4 carrots, cut into chunks

  • 1.5 cups (300ml vegetable stock)

  • 1 cup (240 ml) vegan red wine

  • 1 rosemary spring (or a 1tsp dried rosemary)

  • 3 fresh thyme springs (or 1 tsp dried thyme)

  • 2 fresh or dried bay leaves

  • ½ tsp coarse salt, adjust to taste

  • 750g mushrooms

  • 4 tsp cornstarch to thicken

  • 2 large handfuls of spinach (or kale) (optional)

  • black pepper, to taste

Celeriac mash:

  • 700g celeriac, peeled and cubed

  • 1 tbso soy sauce

  • 2 garlic cloves, minced

  • approx. 240 ml (1 cups) almond milk

  • 2 tbsp olive oil / vegan butter (optional)


  1. 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.

  2. Add chopped mushrooms, carrots and celery sticks and sauté on a low heat until slightly caramelised.

  3. Add tomato paste, vegetable stock, wine, fresh herbs (thyme, rosemary and bay leaves), and salt.

  4. 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.

  5. In a small bowl, mix 4 tsp of cornstarch with 2 tbsp of water to create a slurry to thicken up the stew.

  6. 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.

  7. 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.

  8. Adjust the seasoning to your taste. I added some freshly ground pepper.

Celeriac Mash 

  1. Boil celeriac until soft (approx. 10 mins).

  2. 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.

  3. Season with garlic and soy sauce. You may also want to add some olive oil or vegan butter if you wish, for extra creaminess.

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