Vegetarian Bourguignon Recipes

VEGETARIAN BOURGUIGNON

Steps:

• Cut any large mushrooms in half.
• Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
• Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
• Let stew stand for about 5 minutes before serving.

VEGETARIAN BOURGUIGNON

Steps:

• Heat 2 tablespoons butter and oil in a large pot over medium-high heat. Add celery, parsnip and carrot; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Reduce heat to medium and add mushrooms, shallot, garlic, bay leaf, thyme and 1/2 teaspoon each salt and pepper. Cook, stirring, until the mushrooms soften, about 5 minutes.
• Stir in tomato paste; cook for 30 seconds. Sprinkle flour over the vegetables and cook, stirring, for 30 seconds more. Add wine and cognac (or brandy); increase heat to medium-high and cook, scraping up any browned bits, until the liquid is reduced by about half, 2 to 3 minutes.
• Add broth and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until the vegetables are tender, about 10 minutes. Stir in pearl onions. Return to a simmer and cook, stirring occasionally, for 5 minutes.
• Remove from heat and stir in the remaining 1 tablespoon butter and 1/4 teaspoon each salt and pepper.

VEGAN BEETROOT BOURGUIGNON

Steps:

• Soak the lentils in a bowl of cold water for 40 mins. Meanwhile, heat the oven to 230C/210C fan/gas 8. Put the beetroot in a large, deep flameproof casserole dish with the oil, onion, carrots and thyme. Mix together and season.
• Roast for 35 mins, mixing all the vegetables halfway through until starting to go crisp (they don't need to be cooked all the way through at this point). Remove the dish from the oven and put on the hob over a medium heat. Turn the oven down to 200C/180C fan/gas 6.
• Drain the lentils and add to the dish. Mix in the rest of the ingredients, and a good crack of black pepper. Bring to the boil, then take off the heat and cover with a lid.
• Transfer to the oven and cook for 55 mins-1 hr until the lentils are cooked, the veg is soft with a little bite and the liquid has thickened and reduced. Serve in bowls with bread for dunking, if you like.