food to glow

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)

Method:

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.