Vegan Bourguignon – 182 calories

img_0563 (1)I discovered a wonderful site lazycatkitchen.com full of delicious vegan recipes.  I’m going to try plenty them – lots caught my eye.

A very good meat free Bourguignon! Made it this evening and served with mashed potato (of course!) – 148 calories. Shredded leek and cabbage (stir-fried) – 74 calories… and mashed swede and carrot (43 calories).

This whole meal just 447 calories.

Vegan Bourguignon – 182 calories per portion

Preparation Time: 30 mins

Cooking Time: 45 mins

Serves: 4

Calories per serving: 182.0

Ingredients

Mushrooms, Porcini, Dried – 10g

Olive Oil – 2 Tbsps/30ml

Onions, Raw – 80g

Garlic, Raw – 4 Cloves/12g

Tomato Puree – 1 Tbsp/15g

Celery – 2 sticks / 130g

Carrots, Raw – 145g

Red Peppers – 1 medium pepper/130g

Stock Cubes, Vegetable – 1 Cube/50ml

Wine, Red, Merlot – 190ml

Rosemary – 1 Tsp/0.7g

Thyme, Fresh – 3 Average Sprigs/15g

Bay Leaves, Dried – 2 Leaves/1.8g

Sauce, Hickory Liquid Smoke – 2 Tsps/10g

Mushrooms, Chestnut – 1 Pack/250g

Mushrooms, Flat, Large – 2 Mushrooms/100g

Cornflour – 2 Tsps/10g

Cabbage, Cavolo Nero – 25g

Balsamic Vinegar – 2 Tsps/10ml

Parsley – 1 Tbsp/3.8g

Method

Preparation: Peel and dice onion. Peel and finely dice garlic. Cut celery into chunks. Peel and cut carrots into chunks. De-seed pepper and chop into bite sized pieces.

Method: Place rinsed porcini mushrooms (they often have grit in them) in a small bowl and cover with (about 300 ml / 1½ cups) of boiling water to create a potent porcini stock. Set aside to let it infuse.

Chop large flat mushrooms into thick slices and the chestnut mushrooms into quarters.

Heat up olive oil in a heavy-bottomed pot. Add diced onion and saute on a low heat until slightly caramelised. Add chopped garlic and saute for another 1-2 minutes.

Add carrots and celery sticks and saute on a low heat until slightly caramelised (around 20 minutes). Then add mushrooms, red pepper and continue to cook for a further 10 minutes. If the pan gets too dry, add a couple of tablespoons of porcini stock you prepared earlier.

Add tomato puree, a crumbled stock cube, wine, the rest of porcini stock (about 300 ml / 1½ cups in total), fresh herbs (thyme, rosemary and bay leaves), liquid smoke (if using) and salt.

Chop the rehydrated porcini mushrooms finely and add to the stew if you wish.

Cover the pot with a lid and allow the stew to cook on low heat for about 30-40 minutes or so until all the veggies are cooked through and the flavours have had a change to mingle.

In a small bowl, mix 4 tsp of cornflour with 2 tbsp of water to create a slurry to thicken up the stew.

Add cornflour slurry to the stew and allow the stew to bubble gently for 5 more minutes for the stew to thicken. If the stew is too thick add a splash more water.

Add chopped kale leaves in the final minutes of cooking, put the lid back on for a few more (2-3) minutes for the kale to cook in the stews steam.

Adjust the seasoning to your taste. I added some freshly ground pepper and two teaspoons of balsamic vinegar.

Nutrition Data Per Serving

Calories (kcal) 182.0

Sugars (g) 3.4

Fat (g) 8.2

Fibre (g) 4.2

Fruit & Veg 3.0

Protein (g) 4.1

Carbohydrate (g) 14.7fullsizeoutput_9e42

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