Recipe: The Green Kitchen.
Vegan beetroot bourguignon
All the rich flavours of traditional bourguignon but without the beef
This vegetarian take on the classic beef bourguignon recipe takes the flavours of the rich, wine-oozing hot pot into something suitable for vegetarians. Serve with creamy mashed potato or crusty bread.
- Yields:
- 1 - 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 15 mins
Ingredients
- 500 ml
vegetable stock
- 400 g
puy lentils
Pinch of sea salt
- 2 tbsp.
extra virgin olive oil
2-3 portobello mushrooms, sliced
- 10
crimini mushrooms
- 10
pearl onions, peeled
- 2 tsp.
arrowroot, dissolved in tbsp water
Few springs of thyme, leaves picked, to garnish
- 2 tbsp.
extra virgin olive oil
- 1
brown onion, chopped
- 4
garlic cloves, finely chopped
- 8
small beetroots (red beets), peeled and quartered
- 6
carrots, sliced in large pieces
- 3
bay leaves
Sea salt and freshly ground pepper
- 2 tbsp.
tomato purée
- 250 ml
red wine
Directions
Heat the olive oil in a thick-bottomed saucepan or Dutch oven over a medium heat. Stir in the onions and garlic and sauté until soft. Toss the beetroot, carrots, bay leaves, thyme and salt and pepper into the pan and cook for five minutes, stirring ccasionally.
Stir in the tomato purée, red wine and vegetable stock and simmer on low heat for 20 minutes.
Meanwhile, rinse the lentils under running water. Bring one litre of water and the lentils to a boil. Lower the heat to medium and simmer gently for 15 to 20 minutes.
When they are almost cooked, add the salt. Drain off any excess water, cover and set aside.
Now heat the olive oil in a large frying pan, lower the heat and sear the mushrooms and pearl onions, stirring occasionally, until tender and golden in colour. Season to taste and set aside.
Taste the stew and add more wine, stock or herbs if you like. Add the arrowroot mixture. Stir gently, just until thickened and clear. Add the mushrooms and onions and simmer for 10 more minutes. Remove the bay leaves and thyme sprigs before serving. Spoon the stew into four bowls together with the lentils, and sprinkle with fresh thyme.
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