Vegan Beetroot Bourguignon Recipe
Our vegan dinner beetroot bourguignon recipe is a delicious casserole that makes a hearty feast that everyone will be satisfied by.
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This beetroot bourguignon vegan dinner recipe is packed with autumnal colours and layered with flavour. The vegan red wine makes the stock even richer.
The beetroot and carrots add more flavour, and the water released from the mushrooms add to this. The sauce has all the flavours of the vegetables, which have beautifully amalgamated to make a satisfying and mouth-watering gravy.
It’s one of those vegan dinner dishes that is warming and comforting and that the whole family can enjoy together.
You can serve the vegan beetroot bourguignon simply with crusty bread that soaks up the sauce or a comforting parsnip mash and steamed greens with a beautifully wholesome vegan dinner.
As beetroot is particularly high in iron, this vegan dinner is not only tasty but nutritious as well, and this vegan casserole with beetroot is a great way to serve it.
Total Time: 1 hour 20 mins
Prep Time: 20 mins
Cook Time: 1 hour
Servings: 4
Rating:
Total Time: 1 hour 20 mins
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.75 0.75 tbsp olive oil
- 0.25 0.25 red onion, roughly chopped
- 0.5 0.5 celery sticks, chopped
- 0.75 0.75 garlic cloves, finely chopped
- 100 100 grams canned mixed pulses, drained and rinsed
- 0.75 0.75 fresh thyme sprigs
- 0.5 0.5 bay leaves
- 62.5 62.5 ml vegan red wine
- 62.5 62.5 ml vegan vegetable stock
- 0.25 0.25 tbsp tomato purée
- 137.5 137.5 grams beetroots, cut into small wedges
- 87.5 87.5 grams Chantenay carrots, halved lengthways
- 62.5 62.5 grams shallots, halved
- 62.5 62.5 grams closed-cup mushrooms, halved
- 0.25 0.25 tbsp soft light brown sugar
- 1 1 tsp cornflour
- salt and pepper (optional)
- warm bread, to serve (optional)
Method
- Heat 1 tbsp of the oil in a large saucepan or flameproof casserole dish. Add the onion and celery and fry for 5 minutes, or until softened and just beginning to brown. Stir in the garlic and cook for 1 minute.
- Add the pulses, thyme, bay leaves, wine, stock and tomato purée. Season with salt and pepper, if using, and bring to the boil, stirring occasionally.
- Add the beetroots and press them beneath the surface of the sauce. Arrange the carrots on the top so that they part steam, part cook and don’t get coloured by the beetroot. Cook for 25–30 minutes, or until just tender.
- Meanwhile, heat the remaining oil in a frying pan, add the shallots and mushrooms and fry for 4–5 minutes, or until golden. Scoop the mushrooms out of the pan and reserve. Sprinkle the sugar over the shallots, cover with a lid and fry over a low heat for about 5 minutes, or until the sugar has dissolved and caramelized.
- Mix the cornflour with a little water to create a paste. Stir the cornflour paste into the beetroot mixture then add the mushrooms and shallots to the pan. Cover and cook for 15 minutes, or until all the vegetables are tender.
- Ladle into bowls and serve with warm bread, if desired.
If you enjoyed this vegan beetroot bourguignon, we think you’ll love this mushroom bourguignon recipe!
