Healthy Recipes - This vegan bourguignon is a perfect cold weather comfort food. It has bags of flavour, it's naturally gluten-free and it's quite easy to make too. All round winner!
- 10 g / 0.5 oz dried porcini (or other dried) mushrooms
- 2 tbsp / 30 ml olive oil
- 1 onion, finely diced
- 4 large garlic cloves, finely diced
- 1 tbsp tomato paste
- 2 celery stalks, cut into chunks
- 2 carrots, cut into chunks
- 1 vegan stock cube
- 1 cup / 240 ml vegan red wine
- 1 rosemary spring
- 3 fresh thyme springs
- 2 fresh or dried bay leaves
- 2 tsp liquid smoke (optional)
- approx. ½ tsp coarse salt, adjust to taste
- 750 g / 27 oz mushrooms (I used chestnut and plain)
- 4 tsp cornstarch / cornflour, to thicken
- 6 lacinato kale / cavolo nero leaves, chopped (optional)
- black pepper, to taste
- 2 tsp balsamic vinegar, to taste
- chopped parsley, to decorate (optional)
- 700 g / 24 oz celeriac, peeled and cubed
- 2 tbsp shiro / white miso paste
- 1 head of roasted garlic*
- approx. 480 ml / 2 cups almond milk
- 2 tbsp olive oil / vegan butter (optional)
- Place rinsed porcini mushrooms (they often have grit in them) in a small bowl and cover with (about 300 ml / 1½ cups) of boiling water to create a potent porcini stock. Set aside to let it infuse.
- Chop fresh mushrooms into thick slices or quarters. I did half and half.
- Heat up olive oil in a heavy-bottomed pot. Add diced onion and sauté on a low heat until slightly caramelised. Add chopped garlic and sauté for another 1-2 minutes.
- Get full recipe==>>lazycatkitchen.com