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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Vegan Veggie-Loaded Bourguignon?
The preparation time for Vegan Veggie-Loaded Bourguignon with red wine & cauli and carrot mash is between 15 and 30 minutes.
What is the total time required to make Vegan Veggie-Loaded Bourguignon with red wine & cauli and carrot mash?
The total time required to make Vegan Veggie-Loaded Bourguignon with red wine & cauli and carrot mash is between 30 and 45 minutes.
How many servings does Vegan Veggie-Loaded Bourguignon provide?
4 servings
What are the main ingredients in Vegan Veggie-Loaded Bourguignon?
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
What is the nutritional information of Vegan Veggie-Loaded Bourguignon?
Calories: 431, Carbs: 76 grams, Fat: grams, Protein: 19.3 grams, Sugar: 20.4 grams, Salt: 1459 grams
How do I prepare Vegan Veggie-Loaded Bourguignon?
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!
What should be prepared from my kitchen to make Vegan Veggie-Loaded Bourguignon?
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
How many calories does Vegan Veggie-Loaded Bourguignon have?
431 calories
How much fat content does Vegan Veggie-Loaded Bourguignon have?
grams
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