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slow cooked vegan boeuf bourguignon….
So I’ve pulled up stumps and left the U.K. Staying at a friends house in Jarnac France and he arrived last night. He’s a vegan but not so harsh that I can’t have non vegan food in the place. But as he had a long drive and is letting me stay, I treated him to slow cooked vegan boeuf bourguignon.
Ingredients:
250 g (~ 9 oz) baby onions
250 g (~ 9 oz) carrots
1/2 a large celeriac
1 tbsp oil
750g of baby potatoes
850 gram (1 3/4 lb) mushrooms, cut into chunky pieces (I used chestnut mushrooms and mini Portobello’s).
6 cloves garlic, peeled but left whole
185 ml (~ 3/4 cup) red wine (in reality a hell of a lot more).
2 tbsp tomato puree / paste
1 small bunch fresh thyme
2 bay leaves
250 ml (~ 1 cup) vegetable stock, 3 veggie stock cubes
Plenty of splashes of Hendersons Relish, which is vegan society approved, in place of Worcestershire sauce which is made with anchovies and isn’t as good as the Saucy Spicy Sheffield sauce anyway.
Black pepper
Salt
Cornflour to thicken.
Method:
Served with a fresh baguette of French bread.
I have to say, as a committed meat eater, I was pleased with the result. It smelled divine as it cooked slowly on low for five hours and tasted very very good. I also added some more mushrooms for the last 45 minutes and they didn’t shrink to nothing. Put it in a pan with cornflour solution to thicken for five minutes.
Good thing about it is, I slow cooked some stewing steak in just a little water after sealing it. Added that to leftovers for my lunch today.
Next time I will fry the onions whole, the mushrooms and some more minced garlic as well. I just chucked all this stuff in the slow cooker but think frying some of the ingredients will add flavour.
If you prefer, don’t put in the spuds. Serve with mashed celeriac and potatoes. Or on a bed of Tagliatelle.
