A hearty and rich cold weather comfort blanket of a recipe, with red wine, herbs, beans and wild mushrooms. Like any stew this vegan bean bourguignon gets better after a couple of days of flavour mingling, so make enough for leftovers.
I’m feeling a bit sheepish. This is the longest I have gone without writing to you, and for you. And do you know what, I’ve really missed you.
I can’t regale you with any earth-shattering news that has kept me away. In fact the opposite. My wonderful daughter Rachel had a
ridiculously fantastically long Christmas break from uni (6 weeks!), so Andrew and I spent as much time with her as possible.
In amongst a trip home to Florida and Tennessee we ate and drank too much at new and favourite restaurants; attempted a few bracing walks (hampered by a pre-surgery knee); got really rather lost driving near Nashville – despite three Tennessee natives being in the car (one being me); paddle boarded and kayaked at my sister’s house on icing sugar-white Sunset Beach, Treasure Island (yes, a real Treasure Island!); got Andrew to like tempeh (thank you Bodega); spent a giggly afternoon gin tasting with Andrew’s mum at Waldorf Astoria Edinburgh (with Eden Mill – highly recommended); and just snuggled with the cat on the sofa listening to music in our pjs.
Is that a good excuse? Probably not, but we all have some fantastic memories – which isn’t to be sniffed at when you get to my age. 😉
Rachel is back at St Andrews and I am here, with the cat, on the sofa listening to music. But not in my pjs. Like Rachel, I am a bit nervous about starting up again after such an absence. But I have missed you, and have so much to share with you this year, starting with a truly belter of a vegan recipe. It is based on a recipe not just featuring beef but honouring beef. However, honestly, this bean bourguignon has a depth of flavour not always experienced with vegan recipes – and we really love it. If you make it try and do so the day before you wish to eat it. Like all stews this one will get better after a day or two, the flavours really mingling and the vegetables and beans becoming more tender. Serve on its own with a flurry of chopped fresh parsley, something smooth like mashed potatoes, or something more toothsome, like al dente whole grains, or even white rice (if, like me, you can’t handle too much fibre in one go). A sharp green salad is a must, as is a glass of red wine. Bon appétit!
A hearty and rich cold weather comfort blanket of a recipe, with red wine, herbs, beans and wild mushrooms. Like any stew this vegan bean bourguignon gets better after a couple of days of flavour mingling, so make enough for leftovers, or pad out with creamy mash potatoes or chewy hearty grains.
2 tbsp olive oil, divided use (more as needed)
200g wild mushrooms, cleaned with a cloth and clean soft brush (toothbrush is fine); cut into evenly sized pieces (chunky is good) – optional (dried and rehydrated porcini are excellent too – about a handful of dried ones)
500g chestnut or other flavourful cultivated mushroom, cut into evenly sized pieces
6 long shallots or large mild onion, peeled and thinly sliced
2 fat cloves of garlic, peeled, smashed and minced
1 tbsp + 1 tsp fresh thyme leaves
2 tsp minced fresh rosemary
1 bay leaf
3-4 medium carrots, washed and sliced into thick coins
200g prepared weight of celeriac, peeled and cubed OR 3 stalks celery, sliced
2 tbsp reduced salt soy sauce, tamari, or coconut aminos (the latter is soy-free)
360-400g cooked kidney beans (2, 14 oz cans), drained and rinsed
1 heaped tbsp tomato puree
2 tbsp arrowroot powder or 1 1/2 tbsp cornflour
240ml (1 cup) good red wine, such as (vegetarian) Pinot Noir – any dry-ish red that you like to drink
240ml (1 cup) light vegetable stock or mushroom stock (e.g. Kallo brand)
1. In a large, lidded pan – I like a wide, shallow cast iron pan – heat one tablespoon of the oil, add the mushrooms and saute until the liquid evaporates – about five minutes. You will need to do this in batches. Scrape the mushrooms into bowl and set aside for now.
2. Add the remaining oil over a low-medium heat, and when hot add the sliced shallots. Saute gently until the shallots are softened, then add the garlic, thyme, rosemary and bay leaf.
3. After a minute or two add the carrots and celeriac/celery. Cover and cook until the carrots and celeriac are softened slightly – about five minutes.
4. Add the tomato puree and sprinkle over the arrowroot/cornflour, stirring well before pouring in the wine and stock. Bring up to simmer, then cover and bubble gently for 30 minutes, stirring occasionally.
5. Add in the beans and cooked mushrooms, and cook for another 10 minutes – uncovered. You can add the beans earlier but they may get mushy, especially if you are aiming to eat this in a day or two. Taste the stew and season if you like with a little salt (I don’t do this) and pepper, or even add a little more stock to achieve a soupier result. Serve with your choice of starchy carbs – white rice is shown here – plus a green salad. And red wine!
Soft food diet: blend with a little more stock and have as a thick soup.
If you like this recipe, why not pin it for later?