Vegan Beetroot Bourguignon

The Beef Bourguignon is made of beef and bacon, so not the most appropriate dish for vegans or vegetarians. But I reckoned that there must be a way to transform that rich, wine oozing hot pot into something more in my taste. After a few experiments and research, it turns out that I was only one letter away! I turned beef to beet.!!! I also added large chunks of mushrooms to give the stew the right texture and flavour.

So what is the results??? Simply fantastic, if I may say so. It has got those deep and rich thyme and wine flavours, different sort of textures and a hint of sweetness. 

Ingredients:

• 6-8 small beetroot, peeled and halved if small or quartered if larger
• 1 onions, cut into wedges
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp fennel seeds
• 3 carrots, peeled and cut into large chunks
• 3 celery sticks, chopped
• 1 tsp dried thyme
• 1 tin green lentils, drained
• 2 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 120ml red wine
• 500ml vegetable stock
• 300g chestnut mushrooms, quartered
• 2 bay leaves
• some fresh parsley, roughly chopped
• some crusty or sourdough bread to serve

Method:

Preheat the oven to 200ºC or 180ºC for fan assist oven. 

Put the beetroot wedges in a roasting tray with 1 tbsp oil, fennel seeds and some seasoning. Toss to coat, then roast for 30 minutes, shaking halfway or until golden and starting to caramelise. Reduce the oven to 170ºC or 150ºC for fan assist oven.

Meanwhile, heat the remaining oil in a lidded ovenproof casserole dish over a medium heat and fry the onion, carrots, thyme and celery for 10 minutes or until softened. Add the mushrooms and cook for another 5 minutes.

Stir in the garlic and tomatoes purees and fry for 1 minute, stirring constantly. Pour in the red wine and vinegar, and allow to bubble and reduce for 3 minutes. Add the lentils, stock and roasted beetroot, and bring everything to a simmer.

Cover, then transfer to the oven for 35 minutes, stirring halfway, until the beetroot is tender and the sauce has thickened. Scatter the chopped parsley and serve with crusty bread or mashed potatoes