Vegan Bourguignon with Sweet Potato and Spinach Mash

Posted on April 14, 2013 by The Gourmet Vegan - No Comments

Vegan Bourguignon with Sweet Potato and Spinach Mash

This is the BEST vegan bourguinon you will ever taste. The deep and rich flavours of this dish will have you heading back to the pot for seconds. These flavours combined with the incredible texture of the Tofu and Seitan pieces makes this a standout dish that would be perfect for impressing your guests at a dinner party. One of my favourites and will definitely become one of your favourites too.

90 Minutes

Serves 2

? kcal per serving

INGREDIENTS

2 tablespoons olive oil

1 medium red onion, finely sliced

Pinch salt

300 g shallots

350 g mushrooms, halved

1 and 1/2 cups prepared Tofu and Seitan Bake, chopped into pieces.

Tofu and Seitan Bake ~ Recipe Here

I highly recommend that you master this Tofu and Seitan recipe as this has the most incredible taste and texture.

Note: Alternatively you can use a commercially available meat replacement such as Redwood Pieces or Fry’s Pieces.

400 ml vegan red wine

100 ml vegetable stock

2 teaspoons cornflour, mixed in a little water for a paste

2 cloves garlic, minced

2 sprigs fresh thyme

1 bay leaf

1 tablespoon soy sauce

1 teaspoon agave nectar

1 tablespoon mushroom ketchup (or vegan Worcestershire sauce)

1/4 teaspoon salt

1/4 teaspoon pepper

Sweet Potato and Spinach Mash ~ Recipe Here

METHOD

Preheat the oven to 180 degrees Celsius

Over a medium heat, add the oil to a pan and fry the onion with a pinch of salt for 6-8 minutes until they start to caramelise.

Add the shallots and mushrooms and continue to fry until the mushrooms have started to release some of their water.

Now add the prepared Tofu and Seitan pieces and continue to fry for 3-4 minutes for the flavours to be combined. NOTE: If you are using a commercially available meat alternative, do not add it at this stage.

Remove the Tofu and Seitan pieces and put to one side to add back to the sauce later.

Next add all of the other ingredients and bring to the boil.

Transfer to an ovenproof dish, cover and cook for 1 hour and 10 minutes.

Add the Tofu and Seitan pieces, or other commercially available pieces you are using, back to the dish, replace the lid and cook for a further 20 minutes. Remove the bay leaf.

Serve with the Sweet Potato and Spinach Mash on the side.

RECIPE NOTES

RECIPE TIPS

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

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