vegan bourguignon with celeriac mash

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!

vegan bourguignon with celeriac mash

INGREDIENTS
  1. 10 g / 0.5 oz dried porcini (or other dried) mushrooms
  2. 2 tbsp / 30 ml olive oil
  3. 1 onion, finely diced
  4. 4 large garlic cloves, finely diced
  5. 1 tbsp tomato paste
  6. 2 celery stalks, cut into chunks
  7. 2 carrots, cut into chunks
  8. 1 vegan stock cube
  9. 1 cup / 240 ml vegan red wine
  10. 1 rosemary spring
  11. 3 fresh thyme springs
  12. 2 fresh or dried bay leaves
  13. 2 tsp liquid smoke (optional)
  14. approx. ½ tsp coarse salt, adjust to taste
  15. 750 g / 27 oz mushrooms (I used chestnut and plain)
  16. 4 tsp cornstarch / cornflour, to thicken
  17. 6 lacinato kale / cavolo nero leaves, chopped (optional)
  18. black pepper, to taste
  19. 2 tsp balsamic vinegar, to taste
  20. chopped parsley, to decorate (optional)
CELERIAC MASH
  1. 700 g / 24 oz celeriac, peeled and cubed
  2. 2 tbsp shiro / white miso paste
  3. 1 head of roasted garlic*
  4. approx. 480 ml / 2 cups almond milk
  5. 2 tbsp olive oil / vegan butter (optional)
METHOD
  • 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.
  • Add chopped mushrooms, carrots and celery sticks and sauté on a low heat until slightly caramelised. If the pan gets too dry, add a couple of tablespoons of porcini stock you prepared earlier.
  • Add tomato paste, a crumbled stock cube, wine, the rest of porcini stock (about 300 ml / 1½ cups in total), fresh herbs (thyme, rosemary and bay leaves), liquid smoke (if using) and salt. I save rehydrated porcini mushrooms for another use (like this bolognese), but you can also just chop them finely and add to the stew if you wish.
  • 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 and the flavours have had a change to mingle.
  • In a small bowl, mix 4 tsp of cornstarch with 2 tbsp of water to create a slurry to thicken up the stew.
  • 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.
  • Add chopped kale leaves in the final minutes of cooking, put the lid back on for a few more (2-3) minutes for the kale to cook in the stew’s steam.
  • Adjust the seasoning to your taste. I added some freshly ground pepper and two teaspoons of balsamic vinegar.