Full-bodied, hearty root vegetables with lots of red wine.
One of my absolute favorites is "Bœuf bourguignon". I would never have dreamed that this dish could also have vegan (so only with vegetables) as a full-bodied taste. Now I have tried it, something tinkered with it and must confess that here the meat becomes obsolete.
Ingredients for approx. 4 people:
- 2 medium beet tubers
- 1 kohlrabi
- 2 - 3 large, colorful carrots
- 1/2 smaller celeriac
- 3 stalks of celery
- 2 red onions, finely diced
- 1 - 2 garlic cloves
- 800 ml vegetable stock (strong)
- 250 ml strong red wine
- 60 g vegan butter
- 3 tbsp olive oil
- 1 tbsp dark miso paste
- 2 tsp sugar
- 1 tbsp tomato paste
- sprig of rosemary
- 2 bay leaves
- salt and pepper
- 2 - 3 tsp. cornstarch to thicken the sauce
- 1,5 kg floury potatoes
- 80 g vegan butter
- vegetable milk, according to taste
Preparation:
First wash the vegetables, peel them and cut them into coarse pieces (except for the celery) . Finely dice the onions and celery. Finely chop the garlic.
Heat a large, heavy skillet and melt the vegan butter in it. Sauté the onions, celery and garlic until well browned (about 10 min).
Move the whole thing to the edge of the pan and now roast the beet.
Now add the herbs, the miso paste and the tomato paste, as well as the sugar.
Deglaze with 250 ml red wine. Let the beet simmer in the pan for about 10 minutes.
In the meantime, heat a saucepan with the olive oil and roast the remaining vegetables in it (the more roasted the better the dish tastes).
Then deglaze the vegetables with the broth and add the pan vegetables.
Season with a little salt and pepper and simmer with the lid closed for about 30 - 45 min. The vegetables should not become too soft, otherwise the whole dish will be mushy.
Finally, mix the cornstarch with a little water and stir into the vegetables. Of course, you can determine the thickness of the sauce according to your taste.
It is recommended to let the dish sit for at least 1/2 day.
I have eaten a fine mashed potatoes with it. It goes very well.
Peel the potatoes, cut them into coarse pieces and boil them in plenty of salted water until done. Drain and mash with the vegan butter. Now mix in the vegetable milk, depending on how firm you like the mash.
I wish you a lot of fun while cooking and enjoy it!
xx Dipika
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