BY MELENI ALDRIDGE
Rich chestnuts and mushrooms make this a hearty veggie alternative to a classic Bourginon. Serve with creamy mash for a warming winter dinner.
INGREDIENTS (SERVES 6)
2 tbsp extra virgin olive oil
5 large carrots sliced into medium thickness rounds
2 tsp chopped garlic/garlic puree
600g mushrooms (brown chestnut, button or a mix of both)
400g borlotti beans (drained and well rinsed)
200g peeled and cooked chestnuts
2 1⁄2 tbsp flour (can be substituted with gluten-free)
4 tbsp nutritional yeast flakes (optional)
300ml red wine (can be replaced with tomato passata)
150 - 200ml boiling water
2 tsp vegetable stock powder
2 tbsp tomato puree
Salt and black pepper to taste
2 large handfuls fresh parsley or 2tsp dried
Heat the oil in a large frying pan or casserole dish. Peel and chop the onions and add to the pan with the garlic and carrots (rounds). Clean and cut the chestnut mushrooms into quarters and clean the button mushrooms. Add to the pan and cook for 2 minutes.
Sprinkle the flour onto the mushrooms and onions and stir in until dissolved, add the red wine or passata, chestnuts and the borlotti beans. Bring to a vigorous boil for a minute, then add the water (start with 150ml), stock powder and tomato purée. Cook over a medium to high heat until a thick, glossy sauce has formed, the mushrooms are just cooked through but not too soft and the chestnuts and beans are hot.
Add the nutritional yeast flakes.
You may need to add water at this stage if you find the sauce too thick. Taste and add salt and black pepper as necessary. Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.
Serve with creamy mash, bread or rice and green vegetables. Make sure your creamy mash has a good dollop of butter, cream or olive oil to increase the healthy fats in this dish.