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Vegan Bourguignon with Celeriac and Potato Mash
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

A delicious and hearty vegan and gluten-free take on Bourguignon and served with a creamy Celeriac and Potato Mash!

Servings: 4
Ingredients
For the bourguignon
  • 2 cups Butler soy curls*
  • 2 cups veggie broth (preferably mushroom), divided
  • 3 tbsp vegan and gluten free worcestershire sauce
  • 1 tsp liquid smoke
  • 1 sprig of fresh thyme
  • 3 tbsp vegan butter, divided
  • 1 cup red onion, sliced
  • 2 cloves of garlic, minced
  • 2 cups carrots, sliced
  • 2 cups button mushrooms, quartered
  • 2 sprigs each of: thyme, sage, and rosemary
  • 1 bay leaf
  • 1 cup red wine
  • 1 tbsp tomato paste
  • 12 pear onions
  • 1 1/2 tbsp arrowroot
For the celeriac mash
  • 2 cups russet potatoes, peeled and diced in 2" cubes
  • 1 cup celeriac, peeled and diced in 1" cubes
  • 1 garlic clove
  • 2 tbsp earth balance or other vegan butter
  • 1-4 tbsp unsweetened milk alternative (soy, almond, cashew),
  • salt and pepper, to taste
Instructions
For the bourguignon

  1. Prepare the soy curls: place 1 cup of broth, the Worcestershire sauce, liquid smoke, and thyme in a small saucepan. Place over medium-high heat, and, just before it is about to boil, remove from heat. 

  2. Place the soy curls into a glass bowl. Pour the broth mixture on top and let the soy curls soak for about 5 minutes.

  3. After they've rehydrated, drain the soy curls. You'll want to squeeze out some of the extra liquid.

  4. Heat a frying pan over medium-high heat. Use 2 tbsp of butter and fry the soy curls. You want them to get browned and slightly crispy, about 10 minutes.

  5. Prepare the bourguignon: In a large soup pot, fry the onion in the remaining butter over medium heat for about 5 minutes. Add the garlic and cook another minute. 

  6. Next add the carrot and mushrooms. Fry over medium heat for 12 -15 minutes, or until the carrots have softened a bit.

  7. Add the soy curls, herbs, remaining broth, wine, tomato paste, and pearl onions - bring to a boil. I don't chop the herbs, I just throw them in and then remove them before serving. 

  8. Once the bourguignon has come to a boil, immediately turn to low heat. Take 1/4 cup of the broth and place in a small bowl. Add the arrowroot to make a slurry, then place it back into the bourguignon. It will thicken almost immediately. 

  9. Cover and cook over low heat for 20-30 minutes while you make the celeriac and potato mash.

For the celeriac mash

  1. Cover the celeriac and potato with water, add a dash of salt, and bring to a boil.

  2. Boil the celeriac and potatoes for about 12-15 minutes, or until cooked through.

  3. Drain the water out and add the butter, garlic, and salt and pepper. Mash and add the milk alternative, 1 tbsp at a time, until you get your desired mash consistency! I personally like to leave mine a little chunky. 

  4. Serve the bourguignon over the celeriac and potato mash. Enjoy!