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vegan bourguignon & purée in two bowl seen from a front view with pieces of bread and sage in the back ground

Vegan Bourguignon & Purée

A vegan version of a French classic: this vegan bourguignon is rich in flavour and texture. Served with a roasted cauliflower and potato purée.
Prep Time 30 minutes
Cook Time 2 hours
Course Dinner
Cuisine French
Servings 4 -6 people

Equipment

  • oven
  • immersion blender or food processor

Ingredients
  

Bourguignon

  • 4 tbsp olive oil
  • 2 tbsp margarine or vegan butter
  • 2 white onions
  • 6 cloves of garlic
  • 250 grams mushrooms 3 cups
  • 110 grams walnuts 1 cup
  • 2 carrots
  • 8 sun dried tomatoes
  • 8 dried shiitakes
  • 2 tbsp tomato purée
  • 1 tbsp Marmite
  • 2 tbsp flour
  • 500 ml wine 2 cups
  • 750 ml water 3 cups
  • 1 tbsp thyme
  • 1 tbsp sage
  • 3 bay leaves

Purée

  • 1 medium sized cauliflower
  • 6 potatoes
  • 4 tbsp olive oil
  • salt
  • pepper
  • 1 tsp granulated garlic
  • 12 cloves of garlic
  • 1 onion
  • 1 tbsp margarine or vegan butter
  • 375 ml plant based milk alternative, unsweetened. I use soy 1 ½ cups
  • 1 tsp nutmeg

Instructions
 

Bourguignon

  • We’re starting with the bourguignon. Rehydrate (soak) your dried shiitakes. Get a pan on the stove, mid to high heat. Add the margerine and olive oil. Dice 2 onions and add to pan. Add pinch of salt. Mince the garlic and add.
  • Once translucent transfer to bowl. 
  • Cut the mushrooms and add to the pan. Cook out all the liquid (this might take 10 minutes!).
  • Add the onion and garlic back in.
  • Cut the carrots. Add to the pan. Stir. 
  • In the food processor or attachment to your hand mixer, add the sun dried tomatoes. Pulse a few times until a paste. Add to pan. Stir.
  • To the same processor, add the walnuts and pulse a few times until large crumbs. Add to the pan. Stir.
  • In the processor again, add the rehydrated shiitakes, pulse a few times. Add to the pan. Stir. 
  • Add the tomato purée and stir. 
  • If opting for it, add the Marmite and stir. 
  • Add the bay leaves, thyme, and sage. Add cracked black pepper. 
  • Add the flour, stir well. 
  • Add the red wine, stir.
  • Add the water, put on a medium heat and let reduce and simmer. Let simmer for 2 hours. Cover with lid once reduced to a sauce-like consistency. 

Purée

  • Preheat oven to 180 C (356F).
  • Cut the cauliflower and potato in more or less even sized chunks. Add to a baking tray with 8 whole cloves of garlic (give them a whack with a knife).
  • Add oil, salt, pepper, granulated garlic.
  • Pop in the oven for 30 minutes. 
  • Put a pan on the stove on mid-high heat. Add oil and margarine.
  • Add the diced onion and 4 cloves of garlic. Sauté until translucent. 
  • Add the roasted cauliflower and garlic. Peel the roasted garlic cloves (it should slip right out). Add those too.
  • Add the milk and let it heat up. 
  • Once the milk is warm, put in blender or food processor or use a hand mixer like I did. 
  • Add salt and pepper to taste and the nutmeg. 
  • Add to a large plate or bowl with the vegan bourguignon. Garnish with a sprig of thyme.
    Enjoy!
Keyword Christmas, French, Gluten Free, Holidays, Vegan
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