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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.
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Prep Time 30 minutes
Cook Time 2 hours
Servings: 4 -6 people
Course: Dinner
Cuisine: French
Ingredients Equipment Method

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

Equipment

  • oven
  • immersion blender or food processor

Method
 

Bourguignon
  1. 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.
  2. Once translucent transfer to bowl. 
  3. Cut the mushrooms and add to the pan. Cook out all the liquid (this might take 10 minutes!).
  4. Add the onion and garlic back in.
  5. Cut the carrots. Add to the pan. Stir. 
  6. 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.
  7. To the same processor, add the walnuts and pulse a few times until large crumbs. Add to the pan. Stir.
  8. In the processor again, add the rehydrated shiitakes, pulse a few times. Add to the pan. Stir. 
  9. Add the tomato purée and stir. 
  10. If opting for it, add the Marmite and stir. 
  11. Add the bay leaves, thyme, and sage. Add cracked black pepper. 
  12. Add the flour, stir well. 
  13. Add the red wine, stir.
  14. 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
  1. Preheat oven to 180 C (356F).
  2. 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).
  3. Add oil, salt, pepper, granulated garlic.
  4. Pop in the oven for 30 minutes. 
  5. Put a pan on the stove on mid-high heat. Add oil and margarine.
  6. Add the diced onion and 4 cloves of garlic. Sauté until translucent. 
  7. Add the roasted cauliflower and garlic. Peel the roasted garlic cloves (it should slip right out). Add those too.
  8. Add the milk and let it heat up. 
  9. Once the milk is warm, put in blender or food processor or use a hand mixer like I did. 
  10. Add salt and pepper to taste and the nutmeg. 
  11. Add to a large plate or bowl with the vegan bourguignon. Garnish with a sprig of thyme.
    Enjoy!
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