A classic bourguignon is a French stew packed with red wine, tomato, and thyme – just like ours! One of the only differences is that instead of beef, our version is packed with tender mushrooms and creamy butter beans, a tasty trade off! All of this deliciousness is soaked up by a quick and easy homemade cauli and carrot mash.
Vegan Veggie-Loaded Bourguignon
Vegan Veggie-Loaded Bourguignon
with red wine & cauli and carrot mash
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Butter Beans
- Button Mushrooms
- Cake Flour
- Carrot
- Cauliflower Florets
- Dried Thyme
- Fresh Parsley
- Leeks
- Low-Sodium Soy Sauce
- NOMU Provençal Rub
- Red Wine
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender (optional)
- Milk or Milk Alternative (optional)
- Butter or Butter Alternative (optional)
BOURGUIGNON BASE CAMP
Boil the kettle. Rinse the halved leeks thoroughly and roughly chop. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the chopped leeks, the quartered mushrooms, and ½ the carrot chunks and fry for 5-6 minutes until soft, shifting occasionally. In the final 1-2 minutes, add the rub, the dried thyme, and the flour. Add the red wine, the soy sauce (to taste), the tomato passata, 100ml of warm water, and the drained butter beans. Simmer for 8-10 minutes until slightly thickened, stirring occasionally. Season to taste.
CAULI ME MAYBE
While the bourguignon is simmering, place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the cauliflower pieces and the remaining carrot chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain and return to the pot. Stir in a knob of butter or butter alternative (optional), and a splash of milk or milk alternative (optional) or water. Mash with a potato masher or use a blender to blend until the desired consistency. Season to taste.
NOT A BOURGUIG DINNER!
Plate up a heaping helping of the cauli and carrot mash and top with the rich veggie bourguignon. Sprinkle over the chopped parsley. Well done, Chef!
Leeks - 100g
Button Mushrooms - 125g
Carrot - 120g
NOMU Provençal Rub - 10ml
Dried Thyme - 5ml
Cake Flour - 20ml
Red Wine - 50ml
Low Sodium Soy Sauce - 10ml
Tomato Passata - 100ml
Butter Beans - 120g
Cauliflower Florets - 100g
Fresh Parsley - 4g
BOURGUIGNON BASE CAMP
Boil the kettle. Rinse the halved leeks thoroughly and roughly chop. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the chopped leeks, the quartered mushrooms, and ½ the carrot chunks and fry for 5-6 minutes until soft, shifting occasionally. In the final 1-2 minutes, add the rub, the dried thyme, and the flour. Add the red wine, the soy sauce (to taste), the tomato passata, 200ml of warm water, and the drained butter beans. Simmer for 10-12 minutes until slightly thickened, stirring occasionally. Season to taste.
CAULI ME MAYBE
While the bourguignon is simmering, place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the cauliflower pieces and the remaining carrot chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain and return to the pot. Stir in a knob of butter or butter alternative (optional), and a splash of milk or milk alternative (optional) or water. Mash with a potato masher or use a blender to blend until the desired consistency. Season to taste.
NOT A BOURGUIG DINNER!
Plate up a heaping helping of the cauli and carrot mash and top with the rich veggie bourguignon. Sprinkle over the chopped parsley. Well done, Chef!
Leeks - 200g
Button Mushrooms - 250g
Carrot - 240g
NOMU Provençal Rub - 20ml
Dried Thyme - 10ml
Cake Flour - 40ml
Red Wine - 100ml
Low Sodium Soy Sauce - 20ml
Tomato Passata - 200ml
Butter Beans - 240g
Cauliflower Florets - 200g
Fresh Parsley - 8g
BOURGUIGNON BASE CAMP
Boil the kettle. Rinse the halved leeks thoroughly and roughly chop. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the chopped leeks, the quartered mushrooms, and ½ the carrot chunks and fry for 6-8 minutes until soft, shifting occasionally. In the final 1-2 minutes, add the rub, the dried thyme, and the flour. Add the red wine, the soy sauce (to taste), the tomato passata, 300ml of warm water, and the drained butter beans. Simmer for 12-15 minutes until slightly thickened, stirring occasionally. Season to taste.
CAULI ME MAYBE
While the bourguignon is simmering, place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the cauliflower pieces and the remaining carrot chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain and return to the pot. Stir in a knob of butter or butter alternative (optional), and a splash of milk or milk alternative (optional) or water. Mash with a potato masher or use a blender to blend until the desired consistency. Season to taste.
NOT A BOURGUIG DINNER!
Plate up a heaping helping of the cauli and carrot mash and top with the rich veggie bourguignon. Sprinkle over the chopped parsley. Well done, Chef!
Leeks - 300g
Button Mushrooms - 375g
Carrot - 360g
NOMU Provençal Rub - 30ml
Dried Thyme - 15ml
Cake Flour - 60ml
Red Wine - 150ml
Low Sodium Soy Sauce - 30ml
Tomato Passata - 300ml
Butter Beans - 360g
Cauliflower Florets - 300g
Fresh Parsley - 12g
BOURGUIGNON BASE CAMP
Boil the kettle. Rinse the halved leeks thoroughly and roughly chop. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the chopped leeks, the quartered mushrooms, and ½ the carrot chunks and fry for 6-8 minutes until soft, shifting occasionally. In the final 1-2 minutes, add the rub, the dried thyme, and the flour. Add the red wine, the soy sauce (to taste), the tomato passata, 400ml of warm water, and the drained butter beans. Simmer for 15-20 minutes until slightly thickened, stirring occasionally. Season to taste.
CAULI ME MAYBE
While the bourguignon is simmering, place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the cauliflower pieces and the remaining carrot chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain and return to the pot. Stir in a knob of butter or butter alternative (optional), and a splash of milk or milk alternative (optional) or water. Mash with a potato masher or use a blender to blend until the desired consistency. Season to taste.
NOT A BOURGUIG DINNER!
Plate up a heaping helping of the cauli and carrot mash and top with the rich veggie bourguignon. Sprinkle over the chopped parsley. Well done, Chef!
Leeks - 400g
Button Mushrooms - 500g
Carrot - 480g
NOMU Provençal Rub - 40ml
Dried Thyme - 20ml
Cake Flour - 80ml
Red Wine - 200ml
Low Sodium Soy Sauce - 40ml
Tomato Passata - 400ml
Butter Beans - 480g
Cauliflower Florets - 400g
Fresh Parsley - 15g
Woolies Products in this dish
